- 2 to 3 whole fresh pork belly (about 2 to 3-inch wide cut) - 2.5 to 3 pounds
- 1 medium onions
Seasoning for the pork
- 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
- 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.
- To make pachae (thinly sliced scallions)
- 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.
Source: Korean Bapsang
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