Tender Burnt Ends glazed in a sticky Gochujang sauce topped with a Crispy Asian Slaw. The sandwich nobody asked for but everyone wanted!
Did you ever have to ‘reverse engineer’ something? I do that quite often when it comes to recipes. I’ll get this vision or thought of what I think will work really well together; the end game, yet I haven’t created the pieces/parts that go into making it. That’s how this sandwich came to be
Grab Your Ingredients
This recipe is a follow-on recipe. What I mean by that is I’ve given you 2 amazing base recipes that, on their own, are amazing. I’m just showing you how you can make other meals out of them.
- Instant Pot Gochujang Burnt Ends
- Asian Ramen Crunch Salad/Slaw
- Buns – I’m crushing HARD on these St. Pierre Bakery brioche buns so I highly recommend those
High-Level Review Of The Instant Pot Burnt Ends
These Korean flavor-inspired pork belly burnt ends are so tender, they melt in your mouth. And that lip-licking gochujang sweet heat sauce they are coated in is like a religious experience!
All of these ingredients most local markets will carry. And if you’re a foodie like the rest of the world, I’m pretty sure you might even have a good portion of the sauce ingredients on hand.
- Pork Belly – get it without the skin if possible. I hate trimming the skin off as that’s a pain. I’d rather pay for the ease of use.
- Liquids – rice wine vinegar, low sodium oyster sauce, gochujang, white peach juice, pork stock (can you use chicken stock)
- Sweeteners – brown sugar and honey
- Additional – fresh ginger, salt, pepper, toasted sesame seeds, green onions.
- Preheat the Instant Pot on L3 or L4 with NO OIL. The pork belly is so fatty that it’ll render its only oil needed to sear.
- Sear the pieces on all sides under caramelized or golden brown.
- Add the marinade plus the chicken stock to the pot, and stir the mixture around to pick up any caramelized or browned bits on the bottom.
- Close the lid, lock it, and set it to 6 minutes on Pressure Cook.
- Allow it to do a Natural Release for 20 minutes.
- Broil, make the sauce, then glaze
Remember, grab the full recipe and instructions – Instant Pot Gochujang Burnt Ends
High-Level Review Of The Crunchy Asian Ramen Noodle Salad
In this post, you’ll see in the recipe card that I’m giving you 2 different dressing recipes: classic and upgraded. Both are equally delicious in their own right. The upgraded one has a more Asian flavor with rice wine vinegar and fresh ginger. The classic is more along the lines of what I grew up with.
- Slaw – I use a mixture of tri-colored coleslaw and broccoli slaw as I like that flavor marriage
- Veggies – matchstick carrots and green onions
- Toppings – ramen noodles (from the cheap packets of ramen). You can save or discard the seasoning packets
- Dressing – oil, acid, sugar, seasonings, and depending on the dressing you’re making, garlic and ginger
Remember, grab the full recipe and instructions – Asian Ramen Crunch Salad/Slaw
Assemble & Eat!
Once you have all of your ingredients ready, all you need to do is assemble them!
- You can toast your bun if you’d like. Since I was starving, I skipped that part. To the bottom of the bun add your hot pork belly pieces. This is one of those ‘measure with your heart’ things. Some folks are minimalistic and some load it up. we don’t judge here.
- Right before adding your salad, mix in the ramen noodles and almonds. The added crunchification really adds to the experience of this sandwich!
- Place the top of the bun on and enjoy!
Now if you have some extra sauce you and certainly serve that too if you’re a dipper like me!
This will definitely be on repeat this summer and into the football season. These are great as sandwiches, and sliders, and AMAZING on flatbread pizza (just add the salad post-bake!).Print
- To the bottom of each bun, add your sticky, hot pork belly. I used about 5-6 chunks per sandwich.
- Top with 1/4-1/3 cup cold ramen salad (with the ramen and almonds mixed in).
- Add the top of the bun and enjoy!
The nutritional information is an approximation as you may choose a different bun or add more/less to your sandwich.
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