Prepare the pork belly and enoki mushrooms. Cut the pork belly into 10-15 cm lengths if not pre-sliced. Trim the enoki mushroom stems and rinse them under water, then pat dry.

Mix the sauce ingredients in a bowl: cooking wine, soy sauce, corn syrup, sesame oil, ginger powder, minced garlic, and black pepper.

Lay out a slice of pork belly, place a small bundle of enoki mushrooms on top, and roll tightly.

Heat a pan over medium heat and place the rolls seam-side down to prevent unrolling. Sprinkle herb salt lightly over the rolls.

Rotate the rolls to cook evenly until golden brown on all sides.

Remove the rolls from the pan and wipe off excess grease using a paper towel.

Return the rolls to the pan, pour the sauce over them, and simmer over medium heat.

Continue cooking while rotating the rolls until the sauce thickens and coats the rolls.