Prep fresh ingredients: Cut apple into 4 pieces and cut out the seed portion. Split the onion in half. Cut the spring onion stalks in half. Set aside 5 pieces of garlic.
Optional: Put frying pan on high heat. Then add a slight drizzle of oil. Once the frying pan is hot, place in the pork belly pieces. Char the meat on all sides - until they get a nice crisp!
Take out a large pot. Place water in (6 cups). Turn it on a high heat. Then place in the apple, onion, spring onion and garlic pieces.
Once the pot starts to boil, add in the ginger powder (1/2 Tablespoon) and ground coffee (1 Tablespoon). Then use a strainer down and mix in the doenjang (3 Tablespoons) into the broth.
Place the pork belly into the boiling broth.
First, cook on high heat - without the lid - for 15 minutes.
After 15 minutes, reduce it to a medium-low heat. Cook - with a lid-on - for 30 minutes.
Optional: While you wait, consider making the garlic-topping sauce. Put frying pan on a medium-low heat. Place in olive oil (2T). Then add in the minced garlic (4T). Stir it around until the minced garlic starts to sizzle and dance in the oil. Then add in the honey (3T) and fresh lemon juice (1T). Turn off the heat and stir around in the residual heat. Set aside into a small plate and let it cool all the way down.
After 45 minutes of boiling, turn the heat off. Take out the pork belly.
Allow the meat to rest for 5-10 minutes. (I know, its hard!)
Then cut it into very thin slices.
Serve the pork slices with lettuce, kimchi, radish salad and/or Ssamjang on the side.
Bon Appetit! Pour yourself some beer (or makgeolli) and enjoy life!