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Add a little cooking oil to a pot and sear the pork belly on all sides until crispy.
Pour in a bottle of raw rice wine (Makgeolli) and add soy sauce.
Boil uncovered on low heat for 40 minutes, turning the pork occasionally until the sauce has reduced.
Once cooked, remove the pork and slice it into bite-sized pieces.
Finely chop the cabbage, sprinkle with salt, and let it sit in a sieve for 30 minutes to drain excess water.
In a bowl, combine crushed garlic, starch syrup, and sugar.
Microwave the garlic mixture for 1 minute and 30 seconds.
Mix the drained cabbage into the garlic sauce.
Spread the prepared garlic sauce over the sliced pork and serve.
