Marinate thinly sliced pork belly with salt, black pepper, and rice wine.

Prepare the vegetables: trim enoki mushrooms, and julienne bell pepper, green chilies, and onion.

Lay out the marinated pork belly slices.

Place a perilla leaf on each pork belly slice, then layer enoki mushrooms, bell pepper, green chilies, and onion on top.

Roll the pork belly slices tightly to secure the filling.

Heat a frying pan and place the pork belly rolls seam-side down.

Cook on low heat, turning occasionally to ensure even cooking. Remove excess grease with paper towels.

Add teriyaki sauce to the pan and baste the rolls as they cook.