Bossam Wrapped Pork Belly with Kimchi and Radish

Method

1. Boil pork belly in water with soy sauce, garlic, and ginger for 45 minutes.
2. Let pork belly cool, then slice thinly.
3. Blanch napa cabbage in boiling water for 1 minute, then drain.
4. Wrap each slice of pork with cabbage, and serve with kimchi and radish.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.