2whole fresh pork belly about 3-inch wide cutabout 2.5 pounds
2 - 3white parts of large scallions
7 - 8plump garlic cloves
1teaspoonwhole black peppers
1-1/2tablespoons doenjangfermented soybean paste
1teaspooninstant coffeeor a cup of brewed coffee
Bring the water and all the brine ingredients to a boil over medium high heat, and continue to boil for 5 minutes.
Add the pork belly and boil for 20 minutes, uncovered. Reduce the heat to medium low, and cook, covered, until the meat is very tender, 40 to 50 minutes. Turn the heat off, and cool the meat in the cooking liquid. This will keep the meat moist.
Thinly slice the meat and serve with the salted cabbage (or lettuce), saewujeot, and musaengchae.
Keep any leftover meat in the cooking liquid. Boil the meat in the liquid to reheat. This prevents the meat from drying out.