Try with a side order of Killer Gochujang Noodles - recipe here.

Flavour to taste:  Around 1.5 to 2 tablespoon of spices per 500g of meat recommended.

Ingredients:

• Pork belly slices, about 1.5 cm thick
• Pyongyang Pork Belly Spice Blend
• Honey for brushing

Instructions:

1. Prepare the Pork Belly: Pat the pork belly slices dry with kitchen paper.
2. Apply the Spice Blend: Season the pork belly slices generously with the Pyongyang Pork Belly Spice Blend, ensuring even coverage.
3. Prepare the BBQ: Set up your BBQ for direct grilling over medium heat, aiming for a temperature of around 180°C to 200°C.
4. Grill the Pork Belly: Place the pork belly slices directly over the heat. Grill for about 7-10 minutes on each side, depending on the thickness of the slices.
5. Check for Doneness: The pork belly is done when the outside is crispy and caramelised, and it has an internal temperature of 63°C when checked with a meat thermometer.
6. Brush with Honey: In the last few minutes of cooking, brush the pork belly slices with honey and briefly return to the grill until the honey is caramelised and sticky.
7. Rest and Serve: Let the pork belly slices rest for a few minutes before serving to allow the juices to redistribute.

Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.

Ingredients:

• Pork belly slices, about 1.5 cm thick
• Pyongyang Pork Belly Spice Blend
• Honey, for brushing

Instructions:

1. Preheat the Oven: Preheat your oven to 160°C.
2. Prepare the Pork Belly: Pat the pork belly slices dry with kitchen paper.
3. Apply the Spice Blend: Season the pork belly slices generously with the Pyongyang Pork Belly Spice Blend, ensuring even coverage.
4. Arrange the Pork Belly: Place the pork belly slices in a single layer on a wire rack in a roasting tin.
5. Cook the Pork Belly: Roast in the preheated oven for 1 hour and 20 minutes.
6. Brush with Honey: In the last few minutes of cooking, brush the pork belly slices with honey and return to the oven until the honey is caramelised and sticky.
7. Rest and Serve: Allow the pork belly slices to rest for a few minutes before serving.