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Teddy Kpb South Charles Street Corn Recipe

Name: Wayward Bar & Kitchens TEDDY KPB SOUTH CHARLES STREET CORN Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 1.5 lbs pork belly, skin removed and cut into 1/2" thick slices; 1 tbs soy sauce (Korean style if available); 1.5 tbs gochujang (Korean red chili paste); 1 tbs brown sugar; 1 tsp toasted sesame oil; 1 tsp rice vinegar; 2 cloves garlic, minced; 1 tsp ginger, grated; 1 tbs neutral oil (canola or vegetable) for searing; 0.5 tsp kosher salt; 0.25 tsp black pepper, freshly ground; 2 cups napa cabbage, thinly sliced; 0.5 cups carrot, julienned; 0.5 cups daikon or regular radish, thinly sliced; 0.25 cups scallions, julienned; 0.5 cup rice vinegar; 0.25 cup water; 2 tsp granulated sugar; 1 tsp kosher salt; 1 tsp gochugaru (Korean chili flakes) or red pepper flakes; 0.5 cup mayonnaise; 2 tbs apple cider vinegar; 1 tsp Dijon mustard; 1 tsp powdered sugar; 0.25 tsp black pepper; 0.25 tsp salt; 2 tsp smoked paprika; 1 tsp cayenne pepper; 0.5 tsp chili powder; 0.5 tsp brown sugar (optional, for balance)

Inspired by Wayward Bar & Kitchen

Time1h 10m

Serves6

KOREAN PORK BELLY KOREAN BBQ PICKLED VEG ALABAMA WHITE NASHVILLE HOT POWDER COTIJA

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Ingredients

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Pork Belly (Korean BBQ Style)

1 1/2 lbs pork belly, skin removed and cut into 1/2" thick slices

1 tbs soy sauce (Korean style if available)

1 1/2 tbs gochujang (Korean red chili paste)

1 tbs Brown sugar

1 tsp toasted sesame oil

1 tsp Rice vinegar

2 cloves Garlic, minced

1 tsp Ginger, grated

1 tbs neutral oil (canola or vegetable) for searing

1/2 tsp kosher salt

1/4 tsp Black pepper, freshly ground

Pickled Vegetables (Korean-style quick pickle)

2 cups napa cabbage, thinly sliced

1/2 cups carrot, julienned

1/2 cups daikon or regular radish, thinly sliced

1/4 cups scallions, julienned

1/2 cup Rice vinegar

1/4 cup water

2 tsp granulated sugar

1 tsp kosher salt

1 tsp gochugaru (Korean chili flakes) or red pepper flakes

Alabama White Sauce (for slaw/drizzle)

1/2 cup Mayonnaise

2 tbs Apple cider vinegar

1 tsp Dijon mustard

1 tsp powdered sugar

1/4 tsp black pepper

1/4 tsp Celtic sea salt

Nashville Hot Powder (spicy finishing dust)

2 tsp Smoked paprika

1 tsp Cayenne pepper

1/2 tsp Chili powder

1/2 tsp brown sugar (optional, for balance)

1/4 tsp Celtic sea salt

Assembly & Garnish

1/4 cup cotija cheese, crumbled

2 tbs cilantro leaves, chopped

2 pieces Lime wedges

1 tsp toasted sesame seeds

6 pieces soft rolls or steamed buns (for serving) or tortillas

Method

Pork Belly (Korean BBQ Style)

Marinate Pork Belly

Pat pork belly slices dry with paper towels. In a bowl combine soy sauce, gochujang, brown sugar, toasted sesame oil, rice vinegar, minced garlic and grated ginger. Whisk until smooth. Add pork belly, toss to coat thoroughly, cover and refrigerate for at least 30 minutes and up to 4 hours.

Sear and Finish

Heat a large skillet or cast-iron pan over medium-high heat and add neutral oil. When shimmering, add pork belly slices in a single layer (work in batches to avoid crowding). Sear 2–3 minutes per side until deeply caramelized and internal temperature reaches about 145°F and fat is rendered. Reduce heat if marinade starts to burn. Transfer cooked pork to a plate and tent loosely with foil. Reserve any pan juices for drizzling.

Rest and Slice

Let the pork rest 5 minutes, then slice each piece into bite-sized strips suitable for stuffing into buns or onto a roll.

Pickled Vegetables (Korean-style quick pickle)

In a jar or bowl combine rice vinegar, water, sugar, kosher salt and gochugaru. Stir until sugar and salt dissolve. Add napa cabbage, carrot, daikon (or radish) and scallions. Press vegetables down so they are submerged in the liquid. Let sit at room temperature for 20–30 minutes for a quick pickle or refrigerate at least 1 hour for a more developed tang. Drain before assembling (reserve a tablespoon of pickling liquid to mix into the slaw if desired).

Alabama White Sauce (for slaw/drizzle)

In a small bowl whisk together mayonnaise, apple cider vinegar, Dijon mustard, powdered sugar, black pepper and salt until smooth. Taste and adjust acidity or sweetness as desired. If you prefer a looser drizzle, thin with 1–2 teaspoons of water or reserved pickling liquid.

Nashville Hot Powder (spicy finishing dust)

Combine smoked paprika, cayenne, chili powder, brown sugar and salt in a small bowl and mix thoroughly. To apply: while pork is hot, sprinkle a light dusting evenly over slices (use more or less cayenne to taste). Alternatively, briefly toss pork with a teaspoon of neutral oil and then dust so the powder adheres and flavors bloom.

Assembly & Garnish

Warm rolls, buns or tortillas. Spread a thin layer of Alabama white sauce on the base, add a portion of pickled vegetables, then top with several pieces of sliced Korean BBQ pork belly. Sprinkle the Nashville hot powder over the pork for heat, crumble cotija over the top, scatter chopped cilantro and toasted sesame seeds. Serve with lime wedges for squeezing.

Serve immediately while pork is warm. Leftovers: keep pork and pickles refrigerated separately; reheat pork briefly in a hot skillet to preserve crisp edges, then re-dust with a pinch of Nashville powder before serving.