Kpb South Charles Street Corn Recipe

Prepare and Roast Pork Belly

Preheat oven to 300°F (150°C). Pat the pork belly dry with paper towels. Score the fat lightly in a crosshatch pattern if desired. Rub 1.5 tablespoons kosher salt and 1 teaspoon freshly ground black pepper evenly over the pork. Place pork belly on a wire rack set inside a rimmed baking sheet skin-side up (or fat-side up if skinless). Drizzle 2 tablespoons neutral oil over the top. Roast low and slow for 2 to 2 1/2 hours until the fat is rendered and the meat is very tender. If you prefer crisp edges, increase oven to 450°F (230°C) for the final 12–15 minutes to brown and crisp the exterior—watch carefully to avoid burning. Remove from oven and let rest 10 minutes.

Slice Pork Belly

Using a sharp knife, slice the rested pork belly into 1/4-inch thick pieces or bite-sized strips. Keep warm or loosely tented while you finish other components.

Make Korean Cilantro Mayo

In a medium bowl combine 1 cup mayonnaise, 2 teaspoons gochujang, 1 teaspoon rice vinegar and 1/2 teaspoon toasted sesame oil. Stir until smooth and evenly colored. Fold in 1/2 cup finely chopped cilantro. Taste and adjust: add a little more gochujang for heat or more vinegar for brightness. Reserve chilled until assembly.

Quick-pickle the vegetables so they have a bright crunchy contrast. In a bowl or jar combine 1/2 cup rice vinegar, 1/2 cup water, 2 teaspoons sugar, 1/2 teaspoon kosher salt, 1 teaspoon gochugaru and 1 teaspoon minced garlic. Stir to dissolve sugar and salt. Add 1 1/2 cups julienned daikon, 1 cup julienned carrot and 1/2 cup sliced green onion. Press the vegetables down so they are submerged. Let sit at room temperature for 20–30 minutes, then refrigerate for at least 1 hour for best flavor (can be made up to 24 hours ahead). Drain well before using.

Make the Alabama-style white sauce with a Nashville spice accent. In a small bowl whisk 1/2 cup mayonnaise, 1 1/2 tablespoons apple cider vinegar, 1 teaspoon prepared horseradish and 1 teaspoon honey until smooth. In a separate small bowl combine 2 teaspoons Nashville hot powder (or 1 teaspoon smoked paprika + 1 teaspoon brown sugar + 1/2 teaspoon cayenne), plus 1 teaspoon smoked paprika, 1/2 teaspoon cayenne, 1/4 teaspoon black pepper and 1/4 teaspoon salt—adjust heat to taste. Whisk half of the dry spice blend into the mayo sauce to infuse it (reserve the remainder for dusting). Taste and adjust acidity or heat. Reserve both the sauced portion and the remaining dry spice for finishing.

Warm and sear pork if needed: If roasted pork belly has cooled, heat 1–2 tablespoons neutral oil in a skillet over medium-high heat. Add pork slices in a single layer and sear 1–2 minutes per side until caramelized and warmed through. Transfer to a platter.

Build the dish: On a serving board or individual plates, spread a thin swipe of the Korean cilantro mayo. Arrange warm pork belly slices atop the mayo. Spoon a small mound of drained Korean BBQ pickled vegetables alongside or on top of the pork.

Add Alabama white sauce and Nashville dust: Drizzle stripes or dots of the Alabama-style white sauce over the pork and pickles. Lightly dust the entire plate with the reserved Nashville hot powder mixture for an extra smoky-heat finish. Start with a light sprinkle and add more to taste.

Garnish: Sprinkle 3/4 cup crumbled cotija evenly over the pork and pickles. Scatter 1/4 cup fresh cilantro leaves and 1 tablespoon toasted sesame seeds. Serve with lime wedges to squeeze over just before eating.

Serving suggestion and storage: Serve immediately while pork is warm. Leftover pork belly can be refrigerated up to 3 days; reheat in a 350°F oven until warmed through and re-crisp in a hot skillet. Pickles will keep up to 5 days refrigerated.