Cross score both side of pork belly, about 1/8” deep. Make sure your knife is sharp and not cutting through the pork belly.
Before start to make marinates, ready 8 small containers or 8 snack bags.
Combine all in gradients for curry in a bags and give a gentle massage to mix it all together. Add 1 piece of prepared pork belly (approximately 6 oz) and give a good massage to coat the pork belly evenly with the curry marinade. Set aside. Repeat each flavors as same steps as garlic flavor. You could choose to make only 2 or 3 flavors and just double or triple the marinate recipe. Marinate the pork belly over night.
When you are ready to serve the pork belly, you could just cook them on a stove top and serve with some warm cooked rice or/and Korean side dishes- such as kimchi, spinach, radish, soy bean sprouts, lettuces for warp, ssamjang, warm cooked rice and more! I highly recommend to serve with green tea salt, it goes with every single flavors!
If you deiced to serve the pork belly as the authentic Korean way, which is cooking on a table, please check out my “How to Samgyeopsal Dinner Table” post.