We had bibimpap made with the Korean-style marinated pork belly I started Sunday. Cooked it for about 2.5 hours yesterday at 300. Ended up cutting off the skin cause it got a little dark (even with foil tent) and cutting meat up in cubes. Served with jasmine rice, bibimpap sauce, garnishes of shitakes, carrots, spinach, bean sprouts, with an over-easy egg on top. No leftovers cause someone
REALLY liked the pork belly marinated and cooked that way. I'll admit I had a few nibbles as well while I was cubing it up.