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