Spicy Pork Belly Kimchi Musubi

1. Wash & cook rice.
2. Mince garlic. In a bowl mix with all sauce ingredients above (you may add the full amount of rice vinegar if you want a thinner tangy sauce). Set aside.
3. Slice pork belly into musubi sized strips. Cook pork belly slices in pan on medium heat til it starts to brown on both sides. Take off heat.
4. Using a musubi mold, fill with cooked rice, top with toasted sesame seeds, then press down using the mold press to make a musubi shape. Top musubi with kimchi. Then top with pork belly. Drizzle your gochujang sauce. Top with more toasted sesame seeds. Wrap with nori sheet (nori cut to size).
5. Enjoy!