Grilled Thick Slices of Unseasoned Pork Belly

If your pork belly is not already sliced, cut it into 1 to 1.5-inch (2.5-4 cm) thick pieces. Pat the pork belly dry with paper towels to ensure a good sear.

Preheat a cast-iron skillet or a BBQ grill over medium-high heat to approximately 190-200°C (375-400°F). A well-heated surface is key for crispy pork.

Place the pork belly slices on the hot grill or skillet. Cook for 5-7 minutes per side, turning occasionally, until golden brown, crispy, and cooked through, allowing the fat to render.

While the pork is cooking, peel and slice the garlic cloves thinly. Wash and separate the lettuce and perilla leaves, arranging them on a serving platter.

Once the pork belly is nearly done, add the sliced garlic and kimchi to the grill or skillet alongside the pork. Cook until the garlic is fragrant and slightly softened, and the kimchi is warm and slightly charred.

Transfer the cooked pork belly, grilled kimchi, and garlic to a clean cutting board. Slice the pork belly into bite-sized pieces using kitchen shears or a knife.

Serve the grilled pork belly immediately with the fresh lettuce, perilla leaves, ssamjang, and a small dipping dish containing the sesame oil mixed with a pinch of salt and black pepper.