Korean Pork Belly (Bossam)

Ingredients

• 1 1/2 kg pork belly or pork neck
• 1 onion
• 3 cloves garlic
• 3cm ginger
• 1 tbsp Korean soybean paste (doenjang)
• ½ tsp whole black pepper
• ½ tsp instant coffee (optional)
• 2 star anise (optional)
• ½ cinnamon stick (optional)
• 500g Korean radish (mu, cut in matchsticks)
• 1–1¼ tbsp salt
• 3 tbsp – ¼ cup sugar
• ⅓ cup – ½ cup Korean chilli powder (gochugaru)
• ½ cup rice paste
• ½ tbsp salted shrimp or 1 tbsp fish sauce
• 1 clove garlic (minced)
• ½ tsp ginger (minced)
• ¼ cup garlic chives (cut 3cm, optional)
• ¼ cup Korean watercress (minari) (stalk only, cut 3cm, optional)
• ¼ cup Korean pear (cut into matchsticks, optional)
• 2 spring onions (sliced)
• 1½ tbsp rice flour
• ½ cup water
• 2 tbsp salted shrimp
• 1 tbsp water
• 1 tsp sesame oil
• ¼ tsp chilli powder (optional)
• ½ Chinese cabbage (salted or steamed)
• Korean spicy dipping sauce (Ssamjang)