Slow Cooker Pork Belly (Samgyupsal

• Meat

  • 2 Pork belly (about 2 to 3-inch, whole fresh

• Produce

  • 1 tbsp Garlic
  • 1 tbsp Ginger
  • 1 Onions, medium
  • 1 handful Radish sprouts

• Condiments

  • 2 tbsp Soy sauce

• Baking & Spices

  • 1/4 tsp Black pepper
  • 2 tsp Salt
  • 1 tbsp Sugar

• Beer, Wine & Liquor

  • 2 tbsp Rice wine

• Other

  • 1 tablespoon doenjang (Korean fermented soybean paste, or use 1 more teaspoon salt
  • Pachae, 파채, (thinly sliced scallions - 3 to 4 scallions

Found on koreanbapsang.com

Description

Ingredients

• 2 to 3 whole fresh pork belly (about 2 to 3-inch wide cut) - 2.5 to 3 pounds
• 1 medium onions
• 1 tablespoon minced garlic
• 1 tablespoon grated ginger
• 2 teaspoons salt
• 1 tablespoon doenjang (Korean fermented soybean paste), or use 1 more teaspoon salt
• 1/4 teaspoon black pepper
• (Double this if you want to serve with a sauce.)
• 2 tablespoons soy sauce
• 2 tablespoons rice wine (or dry white wine)
• 4 tablespoons cooking liquid, strained through a strainer.
• 1 tablespoon sugar
• Pachae, 파채, (thinly sliced scallions) - 3 to 4 scallions
• A handful of radish sprouts

Directions

• Combine all the seasoning ingredients in a small bowl. Cut the onion in half, and roughly slice each half, and place the slices at the bottom of the slow cooker in a single layer. Add 1/2 cup of water (or brewed coffee) to the slow cooker. Rub each pork belly with the seasoning mix. Place them on top of the onion.Cook on high for 3 to 4 hours (5 to 6 hours on low) until the pork reaches the desired tenderness. Combine all the sauce ingredients in a small bowl. Pour the sauce to a large pan, and bring to a boil over medium heat. Using a pair of kitchen tongs, add the meat and sear until all sides are nicely glazed with the sauce and the meat is slightly caramelized, a minute or two on each side. Do not burn the sauce. If doubling the sauce, use the same pan, after removing the meat, to boil the sauce over medium heat until slightly thickened. Adjust the salt level by adding a little bit of water if needed. Transfer the meat to a cutting board. Thinly slice crosswise. Serve simply with the thinly sliced scallions, or serve with some lettuce and ssamjang. Drizzle the sauce over the meat if using extra sauce. See note.
• Cut each one into about 4 inch lengths. Slice each piece lengthwise as thin as possible. Soak the sliced scallions in cold water for 5 to 10 minutes to remove a bit of pungency and drain well.