ngredients:For the wraps:tender inner parts of 1napacabbage, salted* (or red or green leaf lettuce)(* Dissolve 1/2 cup coarse salt in 4 cups of water, and soak the cabbage leaves until softened, 2 to 4 hours. Rinse and drain well.)Radish salad (musaengchae) Seerecipe.saewujeot(salted shrimp)For the meat:2 whole fresh pork belly about 3-inch wide cut (about 2.5 pounds)1/2 medium onion2 3 white parts of large scallions7 8 plump garlic cloves1 inch ginger piece, sliced1 teaspoon whole black peppers1-1/2 tablespoonsdoenjang (fermented soybean paste)1 teaspoon instant coffee (or a cup of brewed coffee)1 teaspoon salt2 bay leaves10 cups waterbring 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.Keep any leftover meat in the cooking liquid. Boil the meat in the liquid to reheat. This prevents the meat from drying out.