Korean Salt-Grilled Pork (Pork Belly and Neck BBQ)

Slice 400g pork belly or pork neck into even 1.5 to 2cm pieces so they cook at the same pace.

Sprinkle 1/2 teaspoon coarse salt over both sides and rest for 5 minutes to season the surface.

Heat a grill or heavy pan over high heat for about 2 minutes before adding the pork.

Lay the pieces in one layer and leave them untouched for the first minute so a brown sear forms.

Lower the heat to medium once the first side has color, then turn each piece only after the underside looks golden.

Avoid repeated flipping, because the pork loses juices before the fat has time to render cleanly.

Cook pork belly for 7 to 8 minutes total, or pork neck for 5 to 6 minutes, adjusting by thickness.

When rendered fat pools in the pan, blot it with paper towels so the meat keeps grilling instead of frying.

Place 6 garlic cloves around the edge of the pan, where the heat is slightly gentler.

Cook until the cut sides turn golden, then remove them early if needed because garlic can burn before the pork finishes.

When the pork is cooked through and the outside is crisp, cut it into bite-size pieces with scissors.

Serve immediately with sesame oil and salt dipping sauce and lettuce leaves, since pork belly fat firms as it cools.