Thank you for watching my Korean Style Smoked Pork Belly video. On this video, I cooked some pork belly and took it to a whole new level by adding a Korean twist.

Scott Drewno, executive chef at the Source, based this assemble-your-own dish on a traditional Korean recipe that executive sous-chef Burton Yi ate as a child. It pairs well with cocktails or beer.

Cover and cook for 2 hours. Uncover and cook until the pork is fork-tender, another 1½ to 2 hours, stirring once or twice. Skim off and discard the fat, then shred the pork.

Remove the root end of the green onion and cut them into 1 ½ inch long chunks. Slice the thicker, white ends length wise again so it that it is the same thickness as the Freeze the pork belly for ...

Reserve ½ cup of the marinade. Place the pork steak in a 1-gallon plastic bag. Pour remaining marinade over the steaks and mix well. Cover and refrigerate for at least 4-6 hours, best overnight.

Simply cut tough and chewy pork shoulder or butt into chunks and toss it into a Dutch oven with seasonings. Cooked low and slow for several hours, it emerges succulent and tender enough to shred ...

To tenderize the pork chops, place them on a cutting board, uncovered, and, using the "tooth" side of a meat mallet, pound them 4 or 5 times on each side; then cut them into 3 or 4 pieces.