Prepare raw pork belly and boil bay leaf and pepper in 1L water
* Raw pork belly shouldn't be too thin

When number 1 boils up, add pork belly one at a time and blanch ginger liquor (mirim, cooking wine) with 2 tablespoons
*Blanch pork belly until it is cooked

Remove the blanched pork belly as it is, cool it down, and cut it with the fat side (the skin side)
*Cut 1cm deep and 0.5cm apart

Add red pepper paste/soy sauce/minced garlic/oligosaccharide/pepper powder/parsley powder, add about half (50ml) of apple drink and mix well to make the sauce
*You can replace it with apple/pear/onion juice

Put the blanched pork belly into the sauce and put it in a container and let it ripen for more than 2 hours
*If you eat it after making it the day before, the sauce seeps into the pork belly and it's even better

Put the seasoned red pepper paste pork belly on the pan and cook it like it's cooking
*It's boiled pork belly once, so you don't have to grill it for a long time

I just put herb salt on the two and grilled them
Maybe it's because I blanched it once, but it doesn'

Roll up the grilled gochujang pork belly, put lettuce on the plate, and put it on top
It's a grilled pork belly that goes well with a side dish