There's something magical about cooking pork belly slices over charcoal — the smell of the fat dripping onto the coals, the sizzle as it hits the hot grid, and that irresistible combination of crisp edges and juicy centres. For this cook, we kept it simple, letting the meat speak for itself, then serving it in soft tortilla wraps that we quickly puffed up on the grill. The tortillas char slightly and blister in seconds, adding a lovely smokiness. A smear of punchy ssamjang, a little kimchi, some fresh lettuce, and you've got the perfect hand-held bite — rich, tangy, and straight from the fire.