First of all, just before baking pork belly, sprinkle a little salt, pepper, and garlic powder if you have garlic powder at home and marinate it for a while.

These vegetables, which are literally mainly for delicious salads, are used in yo spinners because I don't want to eat watery salads.

Even if it's a little big, if you put this much salad vegetables in it and turn it, the water comes out more easily.

What I'm using is to pump the middle part of my hair.

Then the water is drained by centrifugal force, and the vegetables in the middle are aligned to the side edge.

Grill the seasoned pork belly in a frying pan

Drain the fat from the grilled pork belly and cut it into bite-size pieces.

Mix the salad dressing ingredients olive oil (3), balsamic vinegar 3, lemon juice 1, honey or agave syrup 0.5 and salt 0.3

Add the appropriate amount of baby vegetables to the dressing mixture and mix just before gently eating.

And I'm going to boil this balsamic vinegar and sprinkle it with what's always in the fridge.

Also, grind and sprinkle this solid cheese granafadano.

Place the baby vegetables lightly seasoned on a plate, sprinkle the boiled balsamic vinegar zigzag, place the grilled pork belly on it, and sprinkle the Parma-san cheese powder or Granapadano again. Actually, it's good to skip the boiled balsamic vinegar and the cheese powder. If you add it together, it tastes much better.