Steps

1. Using a fork, thinly slice 1 scallion.
   🕒 01:17
2. Soak the thinly sliced scallions in ice water and massage them.
   🕒 02:06
3. Remove the scallions from the ice water, drain, and pat dry with paper towels.
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4. In a bowl, combine 2 tsp soy sauce, 1 tsp vinegar, 1 tsp sesame oil, 1/2 tsp sugar, and 1/2 tsp Korean chili powder. Mix well.
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5. Toss the drained scallions with the mixed seasonings.
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6. Cut the pork belly block (approx. 400g) in half lengthwise.
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7. Cut the halved pork belly into 4 thick pieces.
   🕒 03:14
8. Score the surface of the meat in a crosshatch pattern with a knife.
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9. Score the other side in the same crosshatch pattern. This helps prevent shrinkage and keeps the meat tender.
   🕒 04:06
10. Heat a frying pan (or cast iron skillet) over low heat.
    🕒 05:15
11. Place the pork belly in the pan and cook slowly until it gets a light brown sear. Avoid high heat to keep it juicy. Season with salt just before eating.
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12. Flip the pork and stir-fry 2 cloves of thinly sliced garlic in the rendered pork fat.
    🕒 08:03
13. Stir-fry 150g of napa cabbage kimchi in the same pork fat.
    🕒 08:16
14. Cut the cooked pork belly into bite-sized pieces using kitchen scissors. Cutting thick pieces after cooking makes them even juicier.
    🕒 08:31
15. Briefly stir-fry the reserved core of the scallions in the pan with the pork fat.
    🕒 08:53
16. If you find the fat excessive, wipe it away with paper towels.
    🕒 09:04
17. Sprinkle salt (to taste) on the pork just before serving.
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18. Arrange the cooked pork, garlic, kimchi, and prepared scallion salad on a plate. Serve with your favorite leafy greens (to taste) and gochujang (to taste) on the side.
    🕒 09:29