Ingredients per serving


Prepare Chinese Mustard

  • Mustard powder 1.0 cup
  • Water, cold 0.75 cups
  • Vinegar, rice wine 0.25 cup

Prepare Gochujang Ketchup

  • Ketchup 2.0 cup
  • Korean gochujang paste 0.5 cup
  • Vinegar, rice wine 0.25 cup

Prepare Miso Mayo

Assemble the Pork Belly Dog

  • pork belly, sliced 10.0 pc
  • Sour pickle spears 10.0 piece
  • Chow mein noodles 3.0 cups
  • Jalapenos, sliced 1.0 each
  • Burger Buns 10.0 each

The pork belly dog reimagines the classic hot dog by replacing the traditional sausage with succulent, seared belly. Topped with fresh jalapeno and chow mein noodles, this gourmet twist adds rich, savory flavors and an Asian-inspired flair to the beloved street food.



  1. Prepare Chinese Mustard

    Combine all ingredients together
  2. Prepare Gochujang Ketchup

  3. Prepare Miso Mayo

  4. Assemble the Pork Belly Dog

    • Sear pork belly slices on medium heat. Turn frequently to achieve even browning and a crisp exterior. Expect pork belly to shrink as it cooks.
    • While pork belly is cooking, toast the buns.
    • Remove pork belly from the pan or flat top and let drip on a rack or kitchen paper.
    • Build the “dog” with your choice of condiments and serve immediately.