I usually grill the white part of green onion when I grill pork belly. Onions and mushrooms are also delicious, but when you grill green onions, they are very sweet and fragrant.

The white part of the green onion is hard, so it's easy to roll it with pork belly. Instead, rather than too thick, the thick green onions of the size of the thumb taste good because they are cooked moderately.

The tip rolls well when it's spread out rather than melting so that it's too mushy. (When you roll it, it melts in moderation with the warmth of your hands.) Wrap it around from the end of the green onion and roll it down. When I rolled about two slices of pork belly, it was covered in moderation

Since it has its own oil, it sticks well to each other while rolling. If you dry it like this, it doesn't come off well if you grill it well

It tastes good with bacon, but the lean meat and oil of pork belly go well with green onions. I rolled the white part of the green onion and put the garlic in the green part,

We'll use a separate soy sauce seasoning, but if you sprinkle it with a little salt and pepper, the seasoning will soak up moderately and the pepper scent will help remove the remaining smell. (I'm going to put the leftover ginger liquor in the sauce and boil it.)

Instead, put some pepper instead of a little bit

After heating the pan, grill the green onion pork belly one by one. If the is too strong, the pork belly will burn and if the green onion is not cooked, it can be spicy, so lower than the strong heat. Grill it on high heat.

When it's cooked enough, cut it into bite-sized pieces. Pour the sauce over it and bake it like it like it's cooking.

It tastes better if you put the sauce in the moderately sliced pork belly roll