pork. South Korea imports wholesale pork belly from Belgium, the Netherlands, and other countries for price stabilization, as imported pork, is much cheaper than domestic. The South Korean government planned to import 70,000 tons of pork belly with no tariff in the second half year of 2011. Thus, the importation of pork belly was expected to expand. Pork belly is consumed both at restaurants and home, grilled at Korean barbecue, or used as an ingredient for many Korean dishes, such as bossam (boiled pork wraps) and kimchi-jjigae (kimchi stew). Samgyeop-sal-gui () or () refers to the gui (grilled dish) of pork belly. Slices of pork belly meat are usually grilled, not marinated or seasoned. It is often marinated with garlic and accompanied by soju. Usually, diners grill the meat themselves and eat directly from a grill. It is typically served with ssamjang (wrap sauce) and ssam (wrap) vegetables such as lettuce and perilla leaves to wrap it in. Netherlands In the Netherlands the is very popular, as the , slowly baked pork belt. Norway In Norwegian cuisine, pork belly is eaten by 55% of the population for Christmas dinner as of 2014. The tradition is to cook it slowly in the oven with the skin on and serve it accompanied by potatoes, medisterkake (pork meatballs similar to frikadeller), sausages, and lingonberry jam, as well as stewed cabbage (surkål), comparable to sauerkraut. The crispiness of the pork rind is considered vital to the pork belly. Okinawa Prefecture In Okinawan cuisine, rafute is traditionally eaten for longevity. Philippines In Filipino cuisine, pork belly (Tagalog: ; Philippine Spanish: ) is marinated in a mixture of crushed garlic, vinegar, salt, and pepper before being grilled. It is then served with soy sauce and vinegar () or vinegar with garlic (). This method of preparing pork is called in Filipino and in Cebuano. Being seasoned, deep-fried, and served by being chopped into pieces is called lechon kawali. Switzerland In Swiss cuisine, pork belly is used as an ingredient in the Berner Platte. Thailand In Thai cuisine, pork belly is called (; lit: 'three-layered pork') refers to rind, fat and meat, often used to make Khao mu daeng and Khao mu krop, or fried with kale. United Kingdom In British cuisine, pork belly is primarily cooked using two methods. For slow roast pork belly, the meat is baked at a moderate temperature for up to three