Raymon Kim's Whole Pork Belly Braised Meat with Scallion Pickled Cabbage

• whole pork belly 2kg
• large head cabbage 1 head
• scallions 1 handful
• green onions 5 stalks
• bay leaf 3 leaves
• whole garlic 15 cloves
• whole black peppercorns 1 tablespoon
• soju 1/2 bottle
• store-bought soybean paste 2 tablespoons
• instant coffee 1 teaspoon
• vegetable oil a little
• coarse salt as needed
• pickling seasoning (red pepper powder, fish sauce, plum syrup, minced garlic, etc.) as needed
• sesame oil 1 tablespoon
• toasted sesame seeds a little

Recipe 🍳

Cooking tips 💡

• Searing the pork belly in oil before braising creates a protective layer that prevents juice loss, resulting in a more tender and chewy texture.
• Never slice the braised pork immediately after cooking while it’s still very hot—this causes the lean and fat layers to separate and the meat to break apart. Always let it rest at room temperature for a few minutes before slicing.
• For a crisper, longer-lasting crunch in the pickled cabbage, sprinkle coarse salt directly onto the cabbage instead of using a brine solution.