Free range pork belly (about 700g) cut into 5mm slices
1 small onion finely chopped
4 spring onions roughly chopped
4 cloves of crushed garlic
2 tablespoons finely chopped ginger
1 teaspoons of chili flakes
1 Tbsp gochujang (Korean chili paste)
1/3 cup soy sauce
1/4 cup cooking wine
2 tablespoons sesame oil
1 tablespoon brown sugar
1 teaspoon black pepper
1/2 teaspoon white pepper
Mix all ingredients in a bowl and place in slices of pork. Gently mix to ensure all the pork is covered in the marinate.
Cover, refrigerate and mix occasionally to ensure pork is evenly marinated. Leave for around five hours or preferably overnight for a deeper flavour.
Light charcoals and allow to heat up so they can be broken down to a small layer at the bottom of your grill. Pork belly will take a little longer than other thinly sliced meats so a low and slow fire will ensure your pork cooks thoroughly without burning.
Turn regularly to ensure even grilling. When the edges start turning into delicious crackling you’re ready to eat! Serve with rice, kimchi and lightly pickled vegetables