Pyeonyuk

Method

1. 1 Boil pork belly with doenjang (Chinese spice paste), ginger, onion, garlic, and ground coffee for 70 minutes, or until a toothpick inserted easily is inserted.
2. 2 Remove the meat, wrap it tightly in a cloth, and press it down under a heavy object for 4 hours in the refrigerator.
3. 3 Cold pressing is the whole point of pyeonyuk: the layers of skin, fat, and meat stick together in a single block that can be sliced thinly without falling apart.
4. 4 Slice into 3 mm thick slices using a very sharp knife.
5. 5 Mix gochujang with sesame oil and pepper to make a dipping sauce, served with perilla leaves.

With an appliance

• Pressure cooker 1 hr 40 min

  Instead of step 1: high-pressure boiling for 30 minutes followed by natural pressure release; the 4-hour cold-pressing time still cannot be shortened.