Steps

1. Pierce the surface of the Pork Belly Block and Chicken Thigh with a fork to help the marinade penetrate.
   🕒 01:19
2. Sprinkle Salt 1 tsp on the pork belly block and chicken thigh, and rub it in thoroughly. Let it sit at room temperature for 30 minutes.
   🕒 01:45
3. In a bowl, combine Sugar 2 tbsp, Cooking Sake (Rice Wine) 2 tbsp, Soy Sauce 2 tbsp, and Tahini 2 tbsp. Mix well to create the [A] marinade sauce.
   🕒 02:08
4. Place the [A] marinade sauce into a zip-top bag. Add the salted pork belly block and chicken thigh and mix well.
   🕒 02:56
5. Seal the bag and marinate in the refrigerator for at least 6 hours, or preferably 1 day.
   🕒 03:34
6. Remove the marinated pork belly block and chicken thigh from the bag. Lightly pat the surface dry with paper towels.
   🕒 04:21
7. Do not discard the remaining marinade in the bag. Set it aside in a separate container.
   🕒 04:34
8. Preheat your oven to 180°C (350°F).
   🕒 05:21
9. Place the pork belly block and chicken thigh on a baking sheet in the preheated oven. Bake at 180°C (350°F) for 5 minutes.
   🕒 05:27
10. Combine about 3 tbsp of the reserved marinade with Honey 1 tbsp. This sauce, applied during the final stage, will create a fragrant and glossy finish.
    🕒 06:00
11. Flip the meat after baking for 5 minutes, and bake for another 5 minutes at 180°C (350°F).
    🕒 06:49
12. Brush the top surface of the cooked meat with the prepared honey-infused marinade.
    🕒 07:16
13. Place the meat with the brushed side down and bake at 180°C (350°F) for 5-10 minutes, or until browned, watching the color of the meat carefully. Adjust as needed, flipping the meat if necessary, to ensure even cooking.
    🕒 07:32
14. Slice the cooked pork belly block and chicken thigh into bite-sized pieces.
    🕒 09:14
15. Arrange on a plate, garnish with cilantro or other greens, and serve.
    🕒 10:07