Pork Belly Steak

Pat the 1000g pork belly dry with paper towels. Score the skin side in a crosshatch pattern without cutting through the meat. Cut the pork belly into thick steak-like portions, approximately 2-3 cm thick and 10-12 cm long.

Make the marinade: Finely mince 30g of the garlic and 20g of ginger. In a bowl, combine the minced garlic, ginger, 60g soy sauce, 20g sesame oil, 30g mirin, and 2g black pepper. Thinly slice 20g of the green onion and add it to the marinade.

Marinate the pork belly: Place the cut pork belly into the marinade, ensuring all pieces are well coated. Marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.