Slow Cooker Pork Belly (Samgyupsal)
This slow cooked Korean flavored pork belly is great for bossam (pork wraps) or equally delicious simply served with some scallions (or spring mix).
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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 liquid from cooking the pork belly, (strained through a strainer.)
- 1 tablespoon sugar
- Pachae (파채, (thinly sliced scallions) - 3 to 4 scallions)
- A handful of radish sprouts
Instructions
- 1
Combine all the seasoning ingredients in a small bowl.
- 2
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.
- 3
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.
- 4
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.
- 5
Transfer the meat to a cutting board. Thinly slice crosswise.
- 6
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.
- 7
Cut each one into about 4 inch lengths. Slice each piece lengthwise as thin as possible.
- 8
Soak the sliced scallions in cold water for 5 to 10 minutes to remove a bit of pungency and drain well.