This riff on a traditional Korean dish uses quickly cooked pork loin instead of pork belly. The meat should be sliced very thin before it's boiled; to make slicing easier, freeze the loin for an hour first. The kimchi, a Korean pickled cabbage sold in supermarkets and Asian groceries, should be cut into manageable pieces that are smaller than the pork.
In a small dry skillet, toast the pine nuts over low heat, stirring frequently, until fragrant and lightly browned, about 3 minutes. Transfer the pine nuts to a small bowl and let cool.
In a large saucepan, combine the water with the salt and bring to a boil over high heat. Add the pork and cook, stirring, until white, about 1 1/2 minutes. Drain the pork in a colander, then transfer it to a serving bowl and toss with the ginger.
Spread the lettuce leaves in a basket and spoon the kimchi into a small bowl. Have guests serve themselves, filling the lettuce leaves with the ginger pork, kimchi and pine nuts.