INGREDIENTS:

• 1/2 lb pork belly or pork shoulder, cut into bite sizes
• 2 medium size squids, cleaned and cut into pieces
• 1 onion, sliced
• 1 medium carrot, thinly sliced
• 1 tablespoon granulated sugar
• 2 green onion, sliced
• 1-2 tablespoon vegetable oil

For the seasoning paste:

• 2 garlic cloves, finely minced
• 2 tablespoon finely minced fresh ginger
• 2-1/2 tablespoon Korean chili paste
• 1-1/2 tablespoon Korean chili flakes
• 1 tablespoon soy sauce
• 2 teaspoon sesame oil
• 1 tablespoon tasted sesame seeds
• 1 tablespoon rice wine or dry sherry
• 1 teaspoon curry powder
• 2 tablespoon corn syrup

INSTRUCTIONS:

1. In a small mixing bowl, combine all the seasoning paste and mix well. Set aside.
2. Cook pork belly slices in a skillet over med-high heat until somewhat crisp done. Remove from the skillet and set aside.
3. remove some pork fat in the skillet if there are too much. Add the squid and cook until they are curling up and become opaque, about 1-2 minutes. Remove from the skillet and set aside.
4. Saute onion and carrot slices until crisp tender. Remove from the skillet and set aside.
5. Heat a dry skillet over med-high heat until hot. Sprinkle 1 tablespoon of sugar to caramelize. When the sugar turns deep golden brown, drizzle oil and return the pork, squid, the seasoning paste, and green onion. Cook everything over med-high heat until everything is incorporated with the sauce, about 1-2 minutes. Sprinkle more sesame seeds on top and serve immediately over rice. Wrap with lettuce if desired.