P.T.: 1 hour (includes marinating time)

Ingr.: 1 lb pork belly (sliced), 1/4 cup gochujang (Korean chili paste), 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp sesame oil, 2 garlic cloves (minced), 1 tsp ginger (grated).

Servings: 4

M. of C.: Griddling

Procedure: Marinade pork belly in gochujang, soy sauce, honey, sesame oil, garlic, and ginger for at least 30 minutes. Grill on the Blackstone griddle over medium heat, turning occasionally, until crispy and cooked through, about 10-15 minutes. Serve with rice and kimchi.

N.V.: Rich in protein; gochujang provides capsaicin benefits.

Moroccan Lamb Tagine

P.T.: 2 hours

Ingr.: 2 lbs lamb stew meat, 1 onion (chopped), 2 carrots (chopped), 1 can chickpeas (drained), 1/2 cup dried apricots (chopped), 2 cups beef broth, 1 tsp cumin, 1 tsp coriander, 1/2 tsp cinnamon, salt and pepper, olive oil, fresh cilantro for garnish.

Servings: 4-6

M. of C.: Slow Cooking on Griddle

Procedure: Brown lamb in olive oil on the griddle. Add onion and carrots; cook until softened. Stir in spices, chickpeas, apricots, and broth. Cover and simmer on low heat for about 1.5 hours until lamb is tender. Garnish with cilantro before serving.

N.V.: High in protein, fiber, and vitamins A and C.