Korean-style pork belly with lettuce wraps ... & the best hot sauce ever from Hog: Proper Pork Recipes from the Snout to the Squeak (page 98) by Richard H. Turner

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Notes about this recipe

  • Eat Your Books

    Marinate pork 3 hours or overnight.

  • Foodycat on April 16, 2018

    I just used pork belly rashers, because I couldn't get the proper, thinly sliced stuff, and cooked it on a charcoal barbecue. Absolutely delicious. Not sure I would call it the best hot sauce ever, but it was really very good.

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