How to make it
Start by covering the pork belly with the rub.
Now place the smoking wood on the coals and the pork belly on the grate.
Slowly cook the pork belly to a core temperature of 82 degrees and spritz the pork belly with apple juice every 30 minutes.
Once the pork belly is done, take it off the BBQ and wrap it in plastic wrap, ideally under some weight, and put it in the fridge until the next day.
The next day, light the Shichirin Grill for direct heat and let the grill get properly hot. Use Marabu charcoal or Binchotan for this.
Slice the cucumber into thin slices in advance, this can be done with a vegetable peeler or otherwise thinly with a knife.
Prepare the bao buns according to the packaging and now slice the pork belly into thin slices.
Now grill the pork belly slices on one side first and turn them over.
Brush the grilled side with the bulgogi sauce and turn it back over once the other side is also nicely grilled.
Now brush the other side with the bulgogi sauce and turn the pork belly slices over again once the sauce is nice and sticky, and do this with the other side too. Now they're done and can come off the BBQ.
Take a bao bun and open it up. First place a few slices of cucumber on it, then place two slices of pork belly on top. Then add some kimchi and carrot. Enjoy.
