Gochujang Samgyeopsal and Corn

Directions

1. Cut each pork belly slice into 4 pieces. In large bowl, whisk together soy sauce, chili powder, sugar, sesame oil, gochujang, honey, mirin and garlic. Pour sauce over pork, tossing to coat evenly. Refrigerate for 30 minutes.
2. Heat oil in large nonstick skillet set over medium heat; cook pork, turning as needed, for 7 to 10 minutes or until curled around edges and caramelized. Transfer to plate. Add onion to skillet; cook, stirring often, for about 10 minutes or until softened. Return pork to skillet, tossing to combine; remove from heat.
3. Meanwhile, melt butter in small nonstick skillet set over medium heat; add corn, 2 tbsp (30 mL) reserved liquid from can and mayonnaise. Bring to simmer; cook for about 3 minutes or until heated through and slightly thickened. Sprinkle cheese over top; cook for 3 to 5 minutes or until cheese is melted. Sprinkle with green onions.
4. To serve, place 2 or 3 pieces of pork in a lettuce leaf and top with a spoonful of corn mixture. Roll up to enclose filling. Serve with kimchi and banchan.