FOODSERVICE Dr Pepper Baked Bean Korean Pork Belly

FOODSERVICE Dr Pepper Baked Bean Korean Pork Belly


• 1 each fresh pork belly, approximately 9 pounds

• 1/2 Cup Gochujang

• 1/4 Cup chopped garlic

• 1/4 Cup chopped ginger

• 1/4 Cup Sambal Oelek

• 1/4 Cup five-spice powder

• 2 quarts water

• 1 #10 can Serious Bean Co. Dr Pepper Baked Beans

• green onions, sliced, for garnish

• sesame seeds, for garnish

• biscuit, bao buns, tortillas or lettuce leaves for serving


Heat the oven to 275°F.

Cut pork belly into 1-1/2" cubes.

Heat a large skillet over medium heat.

Working in batches (to not overcrowd the skillet), sear the pork cubes on all sides and transfer to a steam table pan.

Drain the liquid from the beans. Add bean liquid to the pork and set the beans aside.

Add the remaining ingredients (except beans and garnishes) to the pork.

Cover the pan with a tight-fitting lid or foil, then place in the oven for 4 hours, or until tender.

While hot, remove the pork from the pot and shred using tongs or forks. Return the shredded pork to the sauce.

Add the reserved beans to the pot and return (uncovered) to the oven for 12-15 minutes to heat the beans.

YIELD: approximately 18-20 quarts, depending on size of pork belly. (72-80 servings at 1/2 Cup each)

Garnish with green onions and sesame seeds.


Southern Inspired: Serve over a biscuit half

Asian Inspired: Serve in a steamed bao bun

Latin Inspired: Wrap in a warm tortilla

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