Sliced Boiled Pork Belly with Kimchi Wraps

Rinse the pork belly thoroughly under cold water. If the piece is very large, you can cut it into 2-3 manageable chunks for easier boiling.

In a large pot, add the pork belly, whole onion (peeled and quartered), garlic cloves (smashed), ginger (sliced), soybean paste, soju or mirin, green onions (white parts only), black peppercorns, and salt. Add enough water to completely cover the pork belly.

Bring the water to a rolling boil over high heat, then reduce the heat to medium-low, cover, and simmer for 50-60 minutes, or until the pork is fork-tender. Skim off any foam that rises to the surface during the initial boiling.

Once cooked, carefully remove the pork belly from the pot and let it rest on a cutting board for 10-15 minutes. This resting period helps retain the juices and makes for easier slicing.

While the pork rests, prepare your accompaniments: slice the green parts of the green onions for garnish, and arrange your kimchi on a serving platter. If using, prepare fresh lettuce leaves or ssamjang (Korean dipping sauce).

Slice the rested pork belly against the grain into thin, bite-sized pieces, about 0.5 cm thick. Arrange the sliced pork on a serving platter alongside the kimchi and other prepared sides. Serve immediately and enjoy by wrapping a piece of pork with kimchi and a leaf, if desired.