Heo nướng Hàn Quốc

Method

1. 1 Cut the pork belly into 1 cm thick slices and season with nothing but a little pepper.
2. 2 Korean-style grilled meat is not marinated beforehand; its flavor comes from the dipping sauce and the vegetables wrapped in it.
3. 3 Grill the meat slices on a hot cast iron griddle for 4 minutes until the underside is golden brown.
4. 4 Flip and grill for another 3 minutes, then use scissors to slice into bite-sized pieces right on the grill.
5. 5 Grill sliced garlic and kimchi together on the grill in the melted fat.
6. 6 Mix sesame oil with salt and pepper to make a dipping sauce, then wrap the meat in lettuce with Korean perilla leaves and gochujang chili paste.

With an appliance

• Charcoal grill 35 min

  Grill over charcoal, keeping the grill 12 cm above the coals, for 6 minutes, flipping at the 3rd minute; the fat will drip onto the coals, creating a smoky aroma.