Fragrant Yuzu Samgyeopsal

• 500 grams Thinly sliced pork belly
• 5 grams Salt
• 3 tbsp Jellied yuzu peel (Yuzu-cha)

1. I used tender pork belly this time.
2. Slice the pork block from Step 1 vertically into thin slices, maybe about 1.5 - 2 cm.
3. Make sure to cleanly cut through the fibers!
4. This is the yuzu tea that I used.
5. Season both sides of the meat with salt and top with the yuzu tea.
6. Use your hands to rub it in.
7. Cover with plastic wrap and chill in the refrigerator overnight.
8. The next day, the pork will be shiny.
9. Grilling techniques straight from the chef!
10. Yuzu & Honey Flavored Samgyeopsal..
11. Here's the normal recipe.
12. "Possam, Korean Samgyeopsal Salted Pork".

salt, yuzu

Taken from cookpad.com/us/recipes/145395-fragrant-yuzu-samgyeopsal (may not work)