Remove blood from pork belly. Sprinkle a little herb salt on the blood-red pork belly and season it slightly. Wash perilla leaves clean, drain, shake off sour kimchi and squeeze the soup.

Put pork belly ---> perilla leaves ---> sour kimchi and roll it.

Put the rolled pork belly into the iron skewer like that. Place foil on oven pan, pour some water, place grill and arrange pork belly roll. Sprinkle a little pepper on the top. Bake in a preheated oven at 230 degrees for about 30 minutes. Don't forget to flip it in the middle.

I thought the surface was crispy and well-cooked, but the oven just gave me a signal that it was over. I took it out of the oven and immediately removed the iron skewers and cut it for our breadbreaders to eat. If you roll the sour kimchi with pork belly and perilla leaves, our Bbangdori eats it well. Pork belly looks great if you don't do that. When you roll it like this, it's a delicious food for children and a nice side dish for adults.