Step 1

Gather all the ingredients.

Step 2

Grate garlic with a grater or a garlic press and place into a mixing bowl.

Step 3

Finely dice jalapeno and combine into the mixing bowl.

Step 4

Combine rest ingredients for marinade into the mixing bowl - Japanese sake, Sesame Oil and Korean miso. Mix well and set aside.

Step 5

Cut pork belly into ~4 inch lengths and ~1/2 inch thickness and add into a zip-lock, along with the marinade. Massage in the marinade ensuring equal distribution. Note - it's easier to slice meat more precisely if semi-frozen.

Step 6

Place zip-lock bag flat in the fridge for 24 hours (up to 36 hour) flipping over at least once half way through the marinate.

Step 7

A) If pan frying, add 1 tbsp of Sesame Oil to a large Teflon frying pan and bring up to temperature on high, should take around 1-2 minutes. Once up to temp, reduce to medium heat, transfer pork belly and cook for about 2-3 minutes per side until nicely browned. Transfer to a serving plate. Note - you can wash off the marinade if you want to avoid burning spots, but it'll result in a slightly lighter taste. B) Preheat grill on high until temp reaches ~350F. Once the grill is up to temp, lower heat to medium-low and place pork belly on the grill. Close lid and cook for ~2-3 minute until browned. Flip pork bellies and repeat. Once cooked, transfer to a serving plate. Note - you can wash off the marinade if you want to avoid burning spots, but it'll result in a slightly lighter taste.