If you made a large batch of cabbage kimchi from scratch, you should follow the tradition of simmering Korean pork belly to enjoy with. The dish is called “Bossam (보쌈)“, Korean boiled pork. Pork belly is commonly used for this particular dish.
Pork belly is a flavorful cut of pork (because it is fatty part of pork, duh!) and depends on how you cook it, it becomes either leathery or juicy. Here is one method that you can easily make at home to enjoy moist tender pork. And it taste so much better to serve with freshly made kimchi. It is mouthwatering good once you take a bite of it, and you will be hooked on.
There are a couple of method that you can try, either roast in the oven or boil. I have shared oven roasted pork belly recipe about 3 years ago. I guess it took me three years to share another method. Blame my laziness, folks! I must have forgotten about it.
One key to make tender and juicy pork bossam is to boil the pork. You can also get rid of major fat out of the belly by using simmering method which results in tender piece of meat left. However, you have to be mindful of gamy smell and taste that can linger while simmering and it can bother some people. Koreans do not like gamy meat at all. So here is a recipe that can take care of that matter. You will have moist, tender pork belly with clean aftertaste. How cool is that?