Bossam (boiled pork belly wraps) with radish salad

Bossam is pork belly simmered until tender, sliced and wrapped in cabbage leaves with spicy radish salad and a dab of ssamjang. In Korea it is traditionally eaten on kimjang day, when families make the winter's kimchi together. The cooking liquid looks unusual: doenjang, a spoonful of instant coffee, bay leaves and aromatics. They take away any porky smell and give the meat a deeper colour, without making it taste of coffee. Let the pork rest before slicing so it stays juicy, and slice it across the grain about 5 mm thick.