1/2 cup gochujang (Korean red chile paste)
1/2 cup pineapple juice
1/4 cup honey
1/4 cup sesame oil
1 1/2 teaspoons minced ginger (about one 1/2-inch piece)
2 cloves garlic, minced
1 pound pork belly, cut into 1/4-inch-thick slices
2 mild chile peppers, such as red finger or shishito, thinly sliced
Boston lettuce leaves, for serving
Korean Bean Sprout Salad, recipe follows
White rice, for serving
Sesame seeds, for garnish
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