8 pieces of 1/2”-1/4” thick pork belly (approximately 6 oz)
1 tsp curry powder
1/2 tsp salt
1 tsp mayonnaise
1/2 tsp salt
1 tsp herb de province or Italian herb mixture
1 tsp oil
1 tsp water
4 Tbsp red or white wine
2 tbsp soy sauce
1 tbsp sugar
1 tbsp red wine
1 green onion, chopped
1 clove garlic grated
1/8 tsp black pepper
1 tbsp chopped garlic
1/2 tsp salt
1 tbsp gochujang, Korean red pepper paste or sriracha
1/2 tsp sugar (1 tsp if you are using sriracha)
1/2 tsp vinegar
1 tbsp doenjang, Korean fermented bean paste or miso
1 tsp mayonnaise
1 clove garlic, grated
5 tsp salt
1/2 tsp green tea powder (matcha powder)