Dr Pepper Bean Korean Pork Belly
4 1/2 - 5 cups
1 Fresh Pork Belly, 2 - 2 1/2 lb.
2 Tbsp Gochujang
2 tsp Chopped garlic
2 tsp Chopped ginger
1 Tbsp Sambal Oelek
1 tsp Five-Spice powder
2 Cups water
2 Cans Serious Bean Co. Dr Pepper Beans, drained
Green onions, sliced
Biscuit, Bao Buns, Tortillas or Lettuce Leaves
Heat the oven to 300°F.
Cut pork belly into 1 1/2" cubes.
Heat a large oven safe heavy bottom pot or dutch oven over medium heat.
Working in batches (to not overcrowd the pan), sear the pork on all sides.
Drain the liquid from the beans and set beans aside.
After searing all the pork, place everything in the pot except the beans then bring to a boil.
Cover the pot with a tight-fitting lid and place pot in the oven for 4 hours.
After 4 hours remove the pork from the pot, shred using tongs or forks, and return to the pot with the sauce.
Add the reserved beans to the pot and return (uncovered) to the oven for 12-15 minutes to heat the beans.
Garnish with green onions and sesame seeds.
Serve spooned over a biscuit half, in a steamed Bao bun, or wrapped in a tortilla or lettuce leaf.
TIP: For a thicker sauce, after adding the beans, continue heating without the lid to reduce the sauce further.