Directions

To Cook

1. Boil onion, coffee, crushed ginger in a pot with 2L of water.
2. When water starts to boil, sink the pork belly into the boiling water for about 15-20 minutes to make it tender and soft.
3. Check if pork belly has been fully cooked and drain the water, leaving 4-5 tablespoons of soup.
4. Cool down the pork belly until the skin parts gets stiff again, easy to cut.
5. Whilst waiting, peel the skin off Korean nashi pear and slice thinly on to the plate.
6. Slice the pork belly in a certain size. Grill it for 30 seconds and place it on top of nashi pear.
7. Chop garlic, chives and shallot into small pieces and sprinkle on top.
8. Pour over the saved soup using spoon on top of plated pork belly and sprinkle pine nuts and black sesame seeds.