#1. Please prepare pork belly for boiled pork.
(Personally, pork belly is easy to cook and it's easy to cut and plate.
I thought pork belly has a lot of oil, so I cooked it with pork neck and front legs
I keep making jangjorim (?), so now I only use pork belly. lol

#2. Divide it into two equal pieces and bake it in a sweet pan.
The point here is to coat the meat side of the pork belly.
Then, the oil is gone and the juice remains the same, so the chewy texture and moist meat taste of pork belly are maintained.
You're not supposed to cook the inside, you're just grilling the outside~~^^

#3. While the meat is being grilled, prepare the broth in another pan.

#4. Grill the meat well and let the coated pork belly drain while resting on Korean paper or kitchen towel.
If you rest and use grilled meat, the meat will be better. ^^

#5. Based on 3 geun (1.8kg) of meat in the finished broth,
Soy sauce : sugar : water = 8 tablespoons : 8 tablespoons : 4-5 cups (paper cup) together.
When the soy sauce is boiling, add the rest of the pork belly and boil it down.
Medium and strong fire is better than strong fire.
Please turn it over with a reasonable time difference so that it doesn't burn. Boil until the seasoning is evenly soaked.
I think the meat that has been boiled for 1 hour to 1 hour and 20 minutes is the best.
Of course, it depends on the firepower, but in my experience, that's the right amount of time^^

#6. If it's boiled down well, let it cool slightly and cut it.
Lastly, place the lucola on the empty spot in the middle.
Lucola is usually eaten as a topping for salad and pizza
I put it on the soy sauce boiled pork^^