Microwave Pork Belly Suyuk

Place the thick 300g pork belly on a cutting board and make cuts at 1cm intervals, about two-thirds of the way through the meat's thickness.

Evenly sprinkle salt on both sides of the scored pork belly, then sprinkle black pepper on both sides until a slight white powder is visible.

Drizzle cooking wine over both sides of the pork belly and rub it in with both hands so it penetrates well into the meat.

Slice one green onion diagonally and place it generously on top of the pork belly.

Place the pork belly with green onions in a heat-resistant bowl and cover tightly with two layers of plastic wrap.

Use chopsticks or the tip of a knife to poke 4-5 holes in the top of the plastic wrap.

Place in the microwave and cook for 10 minutes (if the power is low, cook for up to 12 minutes).

After taking it out of the microwave, let it sit for 5 minutes without removing the wrap to finish cooking through with residual heat.

Place a handful of 5cm-long chives and half a thinly sliced onion in a bowl.

In a separate bowl, mix 2 tbsp red chili powder, 2 tbsp plum extract, 1 tbsp anchovy fish sauce, 3 tbsp dark soy sauce, 1 tbsp minced garlic, 1 tbsp sesame oil, and 1 tbsp lightly crushed sesame seeds to make the seasoning.

Pour the prepared seasoning over the chives and onions to complete the chive salad.

Remove the suyuk from the microwave, wipe off the fat and juices with a paper towel, place on a cutting board, slice into 1cm thick pieces, and serve with the chive salad.