1. Prepare materials. Pork belly, onions, garlic, barbecue sauce, sesame oil, sugar, light soy sauce, lettuce.

2. First, wash the pork belly and cut it into medium-sized meat slices of even thickness with a carving knife. Chop the onion and garlic and mix them into the meat slices. Pour in a little rice wine and mix well and set aside.

3. Then scoop a spoonful of Korean barbecue sauce, add an appropriate amount of light soy sauce, sesame oil and sugar. Please adjust the amount of seasoning appropriately according to the amount of raw materials and personal taste, and then mix well with your hands.

4. Arrange the meat slices neatly into the box one by one, sprinkle onions and garlic on the meat slices, cover with a sealing lid, and marinate in the refrigerator for more than 2 hours so that the onion, garlic and seasonings can be fully absorbed. Pour into the meat slices and set aside.

5. After the wok is fully preheated, pour in the vegetable oil. You can see that the vegetable oil will immediately produce small bubbles. Continue to heat until oil streaks appear, then turn down the heat and place the marinated meat slices one by one. You can cover the pot and bake over low heat, or you can grill over low heat without covering the pot.

6. After one side is fried until golden brown, use chopsticks to turn the meat slices over and fry again to force out some of the fat in the meat slices. Fry both sides until slightly browned, and then sprinkle with some fried The white sesame seeds are ready to serve.

7. Wash the lettuce leaves with clean water and dry them, put them on a plate, and then place the fried meat slices on the lettuce leaves.

8. Take a piece of lettuce leaf, add a piece of barbecue, wrap it up and eat.