Gochujang Pork Belly and Eel With White BBQ Sauce

Get a little experimental with this eel and pork dish
By

Bibigo teamed up with Chef Edward Lee, Brooklyn-born chef and restaurateur currently based in Louisville, Kentucky, to make this swanky appetizer to impress your guests with! His name might sound familiar as he was a contestant on Top Chef, and has made numerous television appearances on shows including The Mind of a Chef on PBS.

This recipe is provided by Bibigo.

4
Servings
743
Calories Per Serving
Deliver Ingredients

Ingredients

For the Pork Belly:

  • 2 Pounds pork belly, skin off
  • 4 Tablespoons cooking rice wine
  • 1/4 Cup soy sauce
  • 3 Tablespoons gochujang
  • 6 thin slices of raw ginger
  • 3 cloves garlic
  • 3 Tablespoons sugar
  • 1/3 Cup sesame oil

For the Eel:

  • 1 Pound kabayaki eel
  • 1/2 Cup gochujang
  • 3 Tablespoons mirin
  • 2 Tablespoons honey
  • raw button mushrooms sliced very thin, as garnish

For the White BBQ Sauce:

  • 1 Cup mayo, such as Duke’s Mayo
  • 1/4 Cup apple cider vinegar
  • 1 Tablespoon mustard
  • 1 Tablespoon prepared horseradish
  • 2 garlic cloves, finely minced
  • 2 Teaspoons Worcestershire sauce
  • 1/2 Teaspoon celery seeds
  • 1/4 Teaspoon smoked paprika
  • salt and pepper, to taste

Directions

For the Pork Belly:

Rinse the pork belly whole, then place into a pot, covering it completely in cold water. Bring the water to a moderate boil, and cook pork for 10 minutes to remove scum. Discard cooking water.

Place the pork into a hotel pan add enough water to cover half the meat.  Add rice wine, soy sauce, gochujang, ginger, garlic, sugar, and sesame oil.  Cook in a 325 F oven for 1 ½ to 2 hours, flipping the meat a few times.  Check to see if the meat is tender but not falling apart.  Take out pork belly and let cool.

For the Eel:

Meanwhile, take the skin off the eel.  Mix the gochujang, mirin, and honey together to make a glaze.  Brush the top of the eel with the gochujang and bake in a 325 F oven for 15 minutes.

Cut pork belly into pieces about 1 inch by ½ inch.  Cut the ell the exact same size and stack the eel on top of the pork belly.  Top with the white BBQ sauce and garnish with the raw button mushrooms.

For the White BBQ Sauce:

For White BBQ Sauce, whisk everything together and chill for at least 30 minutes.  Best if made a day ahead. 

Nutritional Facts

Total Fat
39g
56%
Sugar
7g
8%
Saturated Fat
6g
25%
Cholesterol
185mg
62%
Carbohydrate, by difference
61g
47%
Protein
37g
80%
Vitamin A, RAE
1291µg
100%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
16mg
21%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
177mg
18%
Choline, total
9mg
2%
Copper, Cu
2mg
0%
Fiber, total dietary
11g
44%
Folate, total
68µg
17%
Iron, Fe
15mg
83%
Magnesium, Mg
121mg
38%
Manganese, Mn
3mg
100%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
513mg
73%
Riboflavin
1mg
91%
Selenium, Se
14µg
25%
Sodium, Na
1372mg
91%
Thiamin
1mg
91%
Water
324g
12%
Zinc, Zn
4mg
50%

Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Pork Wine Pairing

Tempranillo, dolcetto, gewürztraminer, or muscat with roast pork; carmènere with  pork sausage; sangiovese, pinotage, or richer sauvignon blancs for stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes.