• 8 pieces of 1/2”-1/4” thick pork belly (approximately 6 oz)

For the Curry

• 1 tsp curry powder
• 1/2 tsp salt
• 1 tsp mayonnaise

For the Herb

• 1/2 tsp salt
• 1 tsp herb de province or Italian herb mixture
• 1 tsp oil
• 1 tsp water

For the Wine

• 4 Tbsp red or white wine

For the Soy Sauce

• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp red wine
• 1 green onion, chopped
• 1 clove garlic grated
• 1/8 tsp black pepper

For the Garlic

• 1 tbsp chopped garlic
• 1/2 tsp salt

For the Gochujang

• 1 tbsp gochujang, Korean red pepper paste or sriracha
• 1/2 tsp sugar (1 tsp if you are using sriracha)
• 1/2 tsp vinegar

For the Doenjang

• 1 tbsp doenjang, Korean fermented bean paste or miso
• 1 tsp mayonnaise
• 1 clove garlic, grated

For the Green Tea Salt

• 5 tsp salt
• 1/2 tsp green tea powder (matcha powder)