Samgyeopsal (Grilled Korean Pork Belly)

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1. 1Step 1: If the pork belly is thick, you can optionally score one side of each slice, cutting across the layers of fat and meat.
2. 2Step 2: In a bowl, combine the pork belly, wine, bay leaves, peppercorns, and rosemary sprigs.
3. 3Step 3: For a nicer presentation, roll each pork belly slice around a bay leaf in the center, then add the marinade.
4. 4Step 4: Marinate for 2–3 hours before cooking. You can leave it overnight in the fridge, but do not marinate longer than 24 hours, especially with red wine.
5. 5Step 5: Grill the samgyeopsal on a frying pan, tabletop grill pan, or outdoor grill. Serve with ssamjang, ssam vegetables, kimchi, and more.