1 pound napa cabbage leaves, washed and drained
¼ cup sugar
¼ cup white vinegar
1 tablespoon salt
3/4 cup water
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 piece, sliced
1 teaspoon whole black peppers
1-1/2 tablespoons doenjang (fermented soybean paste)
1 teaspoon instant coffee (or a cup of brewed coffee)
1 teaspoon salt
2 bay leaves
10 cups water
- 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.
- Combine sugar, vinegar, salt, and water in a large bowl. Mix well until it turns into a clear pickle brine.
- Add the cabbage and mix well by hand.
- Let it sit for 15 minutes, then mix well and turn it over so the leaves pickle evenly. Repeat this every 10 to 15 minutes for 1 to 2 hours until the cabbage gets soft and withered.
- Squeeze out the excess water and refrigerate until ready to serve.
Keep any leftover meat in the cooking liquid. Boil the meat in the liquid to reheat. This prevents the meat from drying out.