1. Mix the Korean hot sauce, cooking wine, light soy sauce, sugar, vegetable oil, ginger powder, and pepper. No need to add salt, because Korean hot sauce has a salty taste
2. Put the sliced pork belly into the marinade and mix well to make sure that the marinade is stuck on each side of each piece of meat
3. Marinate for about 10 minutes
4. While marinating the meat, wash the lettuce leaves, slice the garlic, and cut the pepper into circles
5. After brushing the oil (outside the ingredients) on the electric baking pan or the iron plate, spread the marinated pork belly piece by piece on it
6. After one side is cooked, brush a little oil, turn over and continue to fry on low heat. Roasted until there is a slight burn mark, the fat in the fat is the most fragrant when it is roasted, just turn off the heat
Tips:1. There is a salty taste in Korean chili sauce, just like Korean bibimbap does not require special salt. If there is a little bit of raw extract, the salinity is enough.
2. It doesn't take too long to marinate. The pork belly is thin and easy to taste.
3. I didn't cut large pieces of pork belly, I cut them directly into small pieces, so I can eat it as soon as it is cooked, and I don't need to cut it with scissors.
