1.

Mix Korean hot sauce, cooking wine, soy sauce, sugar, vegetable oil, ginger powder and pepper. No need to add salt, because Korean hot sauce is salty.

2.

Slice the pork belly into the marinade and mix well to ensure that each side of each piece of meat is stained with marinade.

3.

Marinate 10 minutes or so.

4.

While curing the meat, wash the lettuce leaves, slice the garlic and cut the peppers.

5.

Brush oil (except ingredients) on electric baking pan or iron baking tray, and then spread the marinated pork belly on it piece by piece.

6.

Brush a little oil after frying on one side, turn over and continue to fry on low heat. Roast until there is a slight scorch mark, and the fat in the fat meat is the most fragrant when roasting. Turn off the fire.