Korean Grilled Pork Belly (Samgyeopsal)

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1. 1Step 1: Make the ssamjang: In a medium bowl, stir together the soybean paste, chile paste, mirin, sesame oil, garlic, and sugar.
2. 2Step 2: Make the salt & pepper sesame oil: In a small bowl, stir together the salt, sesame oil, and pepper.
3. 3Step 3: Heat a Korean barbecue griddle or large pan over medium-high heat. When the pan is hot, rub a piece of pork belly around the pan to grease with the melted fat, then arrange the pork belly in the pan in a single layer, working in batches to avoid overcrowding the pan. Cook until the pork belly is golden brown and crispy and the internal temperature reaches at least 145°F (63°C), 2–3 minutes per side.
4. 4Step 4: Cut the pork belly into bite-size pieces using kitchen shears, then arrange on a plate with the perilla leaves, red leaf lettuce, jalapeños, and garlic. Serve with the ssamjang and salt & pepper sesame oil.
5. 5Step 5: Enjoy!