Step 1

Use the yellow inner part of napa cabbage. Quarter the cabbage lengthwise. Depending on the size of your cabbage, you might only need 2 of them. Rinse the cabbage with water and drain.

Step 2

In a large shallow mixing bowl, place the cabbage pieces and sprinkle salt over the cabbage trying to reach in between the layers of leaves, especially the thick white stem parts. Let the cabbage sit for 50 minutes, turning them upside down 2-3 times. Rinse the cabbage once and squeeze out the extra moisture.

Step 3

In a large, heavy bottom pot, put in diced onion followed by sliced apples. Season pork belly with salt and pepper and place it on top. Add the garlic and crumbled bay leaves.

Step 4

In a small mixing bowl, mix together sweet rice wine and ginger puree, and drizzle it around the pork belly. Top the pork belly with sliced leek (or green onion).

Step 5

Cover with lid and let it cook over medium high heat for 5 minutes. Reduce the heat to low and simmer for 40-50 minutes depending on the thickness of your meat.

Step 6

Let the pork rest in the pot for 10 minutes, then slice it.

Step 7

Slice radish into 1/4-inch thick matchsticks. Place them in a mixing bowl.

Step 8

Add corn syrup and 1 tablespoon of salt. Toss well and let it sit for 30-45 minutes. You will see lots of moisture come out from the radish. Squeeze out the moisture firmly and put the radish in to another mixing bowl.

Step 9

Add the Korean chili flakes, Korean fish sauce, salted shrimp, sugar, garlic, Korean plum extract (optional), ginger puree, sesame seeds, and green onion. Mix well and chill in the refrigerator until ready to serve.

Step 10

In a small bowl, combine Korean soybean paste, Korean chili paste, garlic, Korean plum extract (optional), and sesame oil. Mix well and chill until ready to serve.

Step 11

Put pork belly slices on a large serving platter and arrange the spicy radish salad, salted cabbage, and other wrap materials around it.

Step 12

To make a wrap, place a piece of pork belly on a cabbage leaf, lettuce or perilla leaf. Dot with bossam sauce, and top with a tiny bit of salted shrimp, raw garlic, green chili, and serve. You can also use a piece of cabbage kimchi to wrap a pork.