Deliciously tender and moist pork belly served with crunchy cabbage leaves and spicy radish salad!

Prep Time: 10 minutes

Cook Time: 1 hour

Serves: 6

Ingredients

For The Wraps:

• Tender inner parts of 1 napa cabbage, salted or red or green leaf lettuce
• (Dissolve 1/2 cup coarse salt in 4 cups of water, and soak the cabbage leaves until softened, 2 to 4 hours. Rinse and drain well.)
• Radish salad, (musaengchae)
• Saewujeot (salted shrimp) use it as is or mix with a little bit of gochugaru, sesame oil and seeds, and chopped scallion

For The Meat:

• 2 whole fresh pork belly about 3-inch wide cut about 2.5 pounds
• 1/2 medium onion
• 2 - 3 white parts of large scallions
• 7 - 8 plump garlic cloves
• 1 inch ginger (thumb size), sliced
• 1 teaspoon whole black peppers
• 1.5 tablespoons doenjang, fermented soybean paste
• 1 teaspoon instant coffee, or a cup of brewed coffee or a small bottle (or can) of beer - 12 ounces
• 1 teaspoon salt
• 2 bay leaves
• 7 to 8 cups water (see note) if using brewed coffee or beer, reduce the amount of water by the equal amount

Preparation

1. In a pot, bring water and all the brine ingredients to a boil over medium high heat, and continue to boil for 5 minutes.
2. Add the pork belly, bring it to a boil. and boil for about 5 minutes, uncovered. Reduce the heat to medium, and cook, covered, until the meat is very tender, 45 to 50 minutes. Cut a small slice and try it tender at 40 minute point before cooking longer. Turn the heat off, and cool the meat in the cooking liquid. This will keep the meat moist.
3. Thinly slice the meat and serve with the salted cabbage (or lettuce), saewujeot, and musaengchae.