Please prepare pork belly or pork belly. If you cut it too thin, it will ripen quickly, so it's better to ask for a square lump when you buy it. If you have a spy for making herb salts or pickles, it's good to use it and grind pepper

Spread salt, pepper, and black tea bag on the meat. If you don't like it because it's messy, soak it in 1/3 cup water, cool it down, and soak it in meat. Once again, you can marinate the meat with only pepper and black tea salt. Black tea plays a role in giving off a good scent. If you put Spice or herb bay leaves in it and marinate it, you can make more fragrant bacon.

Wear sanitary gloves, season the whole meat well, put it in a plastic bag (zipper bag), press the air out as if compressed, and store it at the top of the refrigerator for two days.

This is a picture of meat after two days.

Place foil on a cooking pan and place pork fat on the bottom and bake. Preheat the oven to 120 degrees and set the time to 90 minutes. Put it in the oven and if it seems to be baking too fast, lower the heat to 100 degrees. If you make it into a large lump, you can just keep baking it at 120 degrees. Bake and place in oven for 20 minutes without removing from oven.

Put it on a kitchen towel to remove the oil and wipe off the seasoning on top.

If you wrap it tightly like rolling gimbap on a foil and cool it down, it's easy to cut because it's pretty and solid.

The greasier side was much prettier and more like bacon. Normally, bacon is grilled again, but I just cut it and ate it right away.