Servings Prep Time Cook Time
6-8 15 minutes 4 hours 40 minutes
- 1.5 to 2 kg Pork Belly
- 700ml warm water
- 3 tbsp Gouhujang
- 1.5 tsp sea salt
- Half tsp freshly ground black pepper
Heat the Charlie to 110-120 •C - create a small charcoal pyramid in one corner of the oven away from where you intend to put the meat. Wait for 20 to reach temperature and close the bottom vent. You may need to wait a few minutes to ensure the oven doesn't continue to get too hot.
Prepare the meat - pat dry, score or prick the skin, and season with salt and pepper.
Sear the outside of the pork all over. We do this in a pan on the hob as you want to set the Charlie at a low temperature.
Put the warm water and Gochujang paste in a roasting tray and mix. Place the pork into the water and flip it a couple of times to ensure the meat is covered in the spicy water. The water should reach around halfway up the side of the pork. Cover the pork with foil, pop it into the Charlie, and leave it to cook for 3 hours. In the final hour, remove the foil. The water should be almost gone.
Cook for the final hour uncovered.
Remove from the oven after 4 hours and leave it to rest for 40 minutes.
Prepare a crunchy garnish or side salad. Using a peeler cut long strips of cucumber (avoid the centre of the cucumber), carrot and radish. Mix with some 2 tbsp of Chinese vinegar and 1 tbsp of sugar. Leave to pickle for 5 minutes once the pork has rested. Cut it into thin strips, serve in Bao Buns (shop bought is okay), and serve with crunchy salad. And garnish with roasted peanuts and slices of chilli.