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Place the whole pork belly in a pot and add enough water to submerge it, along with 0.5 tablespoons of salt, 1 tablespoon of doenjang, and 90ml of soju. Bring to a boil, then cover and reduce to medium heat, cooking for about 20 minutes.

Remove the cooked pork belly and let it cool at room temperature.

In a blender, combine 1 onion, half a pear, 1/4 pineapple, and 1 cup of water, and blend until smooth.

In a bowl, mix the blended ingredients with 1 cup of soy sauce, 2 tablespoons of sugar, 1/4 cup of mirin, and 2 tablespoons of sesame oil to create the marinade.

Once the pork belly has cooled, cut it into even rectangular pieces and skewer 5-7 pieces onto sticks.

Marinate the skewered pork belly and the pressed pork neck in the marinade for 2 hours.

In a pan, lightly coat with cooking oil and grill the meat, adding a little marinade or water as needed to prevent burning.

Equipment Needed

Dietary

Allergens