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Japanese Recipe

Yuzu-Kosho BBQ Pork


“I choose Yuzu because I enjoyed the taste of a Yuzu beer I had from Hitachino and I thought citrus is a good balance with the savory pork belly. I added just a small amount of yuzu-kosho as a condiment for a unique taste.”

— Chef Josh Bowen


[For Yuzu-Kosho Rub]
• 2 oz yuzu-kosho
• 1 tsp Kosher Salt
• 1 tsp black pepper (butcher blocks)

Combine all ingredients in a bowl and mix well.

[For Mop: Vinegar Sauce]
• 1/2 cup rice vinegar
• 12 oz beer
• 4 chiles

Put all ingredients into a bowl and stir.

[For the BBQ Pork Belly]
• 5kg pork belly, block

1. Take the skin off of the pork belly and rub it with the yuzu-kosho mixture.
2. Pre-heat smoker or oven to medium high.


3. Place pork belly block in the smoker for 4 hours at 225°F.
4. During the smoking time, brush the pork belly with rice vinegar sauce every 30 minutes.


5. Remove the pork belly and slice it and serve.



Josh Bowen, Owner Chef
Pitmaster Josh Bowen’s deep appreciation for American soul food was developed at a young age growing up in BBQ town, Kansas City, Missouri where he was exposed to a variety of foods that would fuel his life long passion for cooking. He started selling BBQ out of his backyard in Astoria, Queens then worked at acclaimed Texas style Hill Country BBQ for 2 years as senior-pitmaster before opening his own John Brown Smokehouse in 2011.

John Brown Smokehouse
Named after a famous abolitionist, John Brown Smokehouse brings authentic Kansas City style BBQ to the people of Long Island City and beyond. Everything from pulled pork to lamb sausage, spare ribs to fatty brisket “burnt ends” is freshly made in-house. They also have a great selection of beers to accompany your meal. Live music and a spacious beer garden are available during summer.

Location: 10-43 44th Dr., Long Island City, NY 11101
TEL: 347-617-1120