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Fashioned after the pork belly barbecue spots cropping up across Los Angeles, Honey Pig in Duluth relies on the charm of the old Seoul-style barbecue spots, where giant, drum-sized lids of iron rice-cooking pots are inverted, then fashioned into a grill; where smallish slabs of pork belly (think thick bacon) are grilled with whole-leaf kimchi (tongbaechu kimchi), mushrooms, onions and an array of other meats, including prawns and bulgogi (marinated Korean sirloin). Here’s how it works: No matter what size your table (and bigger is best), there will be a steward button.
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