When South Korea bakes pork belly with Chili sauce, it can be served with rice in sauce soup, or wrapped with leaves and garlic slices.

Raw materials:

500 grams of pork belly

2 tablespoons soy sauce

1 tablespoon Chili noodles

2 tablespoons Chili sauce

3 tablespoons sugar

2 tablespoons sesame seeds

2 tablespoons sesame oil

Half a tablespoon of pepper

4 tablespoons chopped green onion

2 tablespoons garlic

2 tablespoons ginger sauce

Raw materials: pork belly

Spice: onion

Seasoning: Chili powder, Chili sauce, etc.

Tool preparation: baking tray method:

1. Rinse pork belly with cold water and cut it into pieces with a thickness of half a centimeter, a length of10cm and a width of about 5cm; 2. Put soy sauce, Chili noodles, Chili sauce, sugar, sesame oil, pepper, chopped green onion, minced garlic and Jiang Mo into a large basin and mix well; 3. Coat the meat slices with sauce one by one and soak them in the sauce for 30 minutes; 4. Heat the Korean barbecue plate, brush it with oil, and put a small bowl at the oil spill to catch the spilled oil. 5. After the baking tray is hot, put in the marinated meat slices and spread them one by one. 6. After roasting the bright red meat, cut it into small pieces with scissors. 7. Put the roasted meat on a plate, sprinkle with white sesame seeds and eat it while it is hot; Tips:

1. If you like to eat tender, you can bake it until it is 7 ripe, or eat it earlier; 2, there is no baking tray, you can use a pan, preferably with a thick bottom, and turn down the fire, otherwise it will be easy to paste. This meat is lettuce, not raw.