Slow Cooked Pork Belly Bulgogi Plate with Honey Gochujang

How to make it

1. Pat the pork belly dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the toasted sesame oil in a skillet over medium-high and brown the pork belly until deeply colored.
3. Add the aromatics with the carrots and napa cabbage; cook until fragrant and just tender.
4. Build the gochujang sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.