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
2whole fresh pork belly about 3-inch wide cutabout 2.5 pounds
1/2medium onion
2 - 3white parts of large scallions
7 - 8plump garlic cloves
1inchginger (thumb size), sliced
1teaspoonwhole black peppers
1.5tablespoons doenjang, fermented soybean paste
1teaspooninstant coffee, or a cup of brewed coffeeor a small bottle (or can) of beer - 12 ounces
1teaspoonsalt
2bay leaves
7 to 8cupswater (see note)if using brewed coffee or beer, reduce the amount of water by the equal amount
Instructions
In a pot, bring water and all the brine ingredients to a boil over medium high heat, and continue to boil for 5 minutes.
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 if 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.
Thinly slice the meat and serve with the salted cabbage (or lettuce), saewujeot, and musaengchae.
Notes
The amount of liquid you'll need depends on the size of your pot. Do not use a large pot because you'll need more water to cover the meat.
Keep any leftover meat in the cooking liquid. Boil the meat in the liquid to reheat. This prevents the meat from drying out.