Preparation Before Cooking
Pat the surface dry with a paper towel and let it sit at room temperature for a moment to remove the chill.
Heat Control
Putting it straight on high heat will burn the outside while leaving the inside raw. Cook slowly over medium to medium-low heat.
Start with the Skin
Grill the skin side first until crispy, then cook the meat side. Wiping away excess fat with a paper towel reduces odor and smoke.
Salt and Pepper Later
Adding coarse salt after grilling is better for preserving the juices.
Accompaniments
Enjoy with sides like garlic, ssamvegetables, kimchi, and meljeot (anchovy sauce). Make sure the pork is thoroughly cooked through to the center.
