BBQ Pork Belly

Instructions

1. Before You Start: Please note that I recommend a marinating time of at least 4 hours and up to 12 hours for this recipe.
2. Grate ½ onion and 1 knob ginger. Add to a medium mixing bowl.
3. Add 1 green onion/scallion (chopped), 4 Tbsp soy sauce, 4 Tbsp sake, 3 Tbsp honey, and 1 Tbsp ketchup.
4. Add 4 cloves garlic (minced), ½ Tbsp toasted white sesame seeds, 2 dried red chili peppers (chopped), and freshly ground black pepper.
5. Add 2 lb sliced ​​pork belly and toss to combine. Transfer to a large baking pan or container and cover. Marinate in the refrigerator for at least 4 hours and up to 12 hours.
6. Prepare a hot (450°F/230°C) charcoal or gas grill fire. Clean and lightly oil the grill grate. For the best flavor, go with a charcoal grill. Remove the pork belly from the marinade and let any excess drip off; discard the marinade. Grill the pork belly, flipping once, until it's done to your liking, about 2–4 minutes total. Transfer to a serving platter. You can pan-fry or use a cast iron skillet to pan-broil the meat indoors as well.
7. You can keep the leftovers in an airtight container and store in the refrigerator for 4 days and in the freezer for a month.