Gochujang Pork Belly Eel with White BBQ Sauce
Ingredients
- 2 pounds pork belly, skin off
- 4 tablespoons cooking rice wine
- 1/4 cup soy sauce
- 3 tablespoons Bibigo Gochujang Sauce
- 6 thin slices of raw ginger
- 3 cloves garlic
- 3 tablespoons sugar
- 1/3 cup sesame oil
- 1 pound kabayaki eel
- 1/2 cup Bibigo Gochujang Sauce
- 3 tablespoons mirin
- 2 tablespoons honey
- 1 cup Duke's Mayo
- 1/4 cup Apple Cider Vinegar
- 1 teaspoon Mustard
- 1 tablespoon Prepared Horseradish
- 2 cloves garlic minced fine
- 2 teaspoons Worcestershire Sauce
- 1/2 teaspoon Celery Seeds
- 1/4 teaspoon Smoked Paprika
- salt and pepper to taste
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