Preparation time: 45 minutes

Servings: 6

INGREDIENTS

• 1½ kg pork belly with rind
• 1 large onion
• 1 garlic bulb
• 2 bay leaves
• 3 spring onions
• 8 pimento pepper corns
• 1 tsp salt
• 1 tsp espresso powder
• 1 Tbsp brown sugar
• 2½ liter water

Sides:

• Romaine lettuce
• Kimchi
• Cucumber

Dipping sauces:

• Gochujang
• Ssamjang

PREPARATION

Firstly, clean the rind. Place the knife diagonally on the rind and gently push the knife away from you. Clean the knife and repeat this step until you scraped off most of the dirt. Rinse.

Put a pan with water on the stove. Once it is boiling, add the pork belly. Cook the meat for about 3 minutes, then take it out. Clean the pan.

Pour 2½ liter of water in the pan. Add the onion, garlic, bay leaves, spring onions, pimento pepper corns, salt, espresso powder and brown sugar. Carefully put the meat back in. Boil the meat for about 50-60 minutes.

Take out the meat once it is done. Let it rest. Then cut it into slices. Take a lettuce leave and put kimchi, cucumber and meat on top. Close it and dip it in a sauce.