KOREAN BBQ PORK BELLY WITH KIMCHI RICE

From the pantry: Slippery Spoon

kimchi 500 ml

Aïoli Korean BBQ sauce 290 ml

Tjing Tjing kewpie mayo 325 ml

Preheat the oven to 180°C. Place

1 x 800 g scored pork belly on a baking tray and season with 2 t salt. Roast for 30 minutes, then baste with ½ cup Korean BBQ sauce. Return to the oven and roast for a further 30 minutes,