Slow Cooker Pork Belly (Samgyupsal)

Method8 steps

1. 1

   Step 1: Mix the minced garlic (1 tablespoon), grated ginger (1 tablespoon), 2 teaspoons salt, black pepper (1/4 teaspoon) and doenjang (1 tablespoon) in a small bowl. If omitting the doenjang, use the separately listed extra 1 teaspoon salt instead.

   Uses 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 · 1 tsp extra salt instead of the doenjang

   
2. 2

   Step 2: Halve and roughly slice the onion (1 medium) and arrange it in one layer in the slow cooker. Add 1/2 cup water or brewed coffee. Rub the pork pieces with the seasoning mix and put them on the onion. Cook on high for 3–4 hours or low for 5–6 hours until fully cooked and as tender as desired. Retain and strain the cooking liquid for the glaze.

   High setting: cook pork 3–4 hours; low alternative takes 5–6 hours · 240 minUses 2 1/2–3 lb whole fresh pork belly, in 2–3 pieces about 2–3 inches wide · 1 medium onion · 1/2 cup water, or choose brewed coffee · 1/2 cup brewed coffee instead of water · Prepared seasoning mix

3. 3

   Step 3: Mix 2 tablespoons soy sauce, 2 tablespoons rice wine or dry white wine, 1 tablespoon sugar and 4 tablespoons strained pork-cooking liquid. For extra serving sauce, double this mixture by adding the optional extra soy sauce, wine and sugar, and use 8 tablespoons cooking liquid in total. Bring the chosen glaze quantity to a boil in a large pan over medium heat. Add the cooked pork with tongs and turn until every side is glazed and slightly caramelized, about 1–2 minutes per side; do not burn the sauce.

   Glaze pork for 1–2 minutes per side · 2 minUses Tender slow-cooked pork · Strained pork-cooking liquid: 4 tbsp, or 8 tbsp only for doubled sauce · 2 tablespoons soy sauce · 2 tablespoons rice wine (or dry white wine) · 1 tablespoon sugar · 2 tbsp additional soy sauce, only for doubled sauce · 2 tbsp additional rice wine (or dry white wine), only for doubled sauce · 1 tbsp additional sugar, only for doubled sauce

4. 4

   Step 4: Only if you made the doubled glaze: remove the pork and boil the remaining glaze in the same pan over medium heat until slightly thickened. Add a little water if needed to reduce its saltiness.

   Uses Remaining glaze, only if doubled · Water, a little if needed to dilute the optional serving sauce

5. 5

   Step 5: Transfer the glazed pork to a cutting board and thinly slice crosswise.

   Uses Glazed pork

   
6. 6

   Step 6: For pachae, cut the 3–4 scallions into pieces about 4 inches long, then slice each lengthwise as thinly as possible.

   Uses 3–4 scallions, thinly sliced for pachae

7. 7

   Step 7: Soak the sliced scallions in enough cold water to cover for 5–10 minutes to reduce pungency, then drain well.

   Soak sliced scallions · 10 minUses Thinly sliced scallions · Cold water, enough to soak sliced scallions

8. 8

   Step 8: Serve the sliced pork with the prepared scallions and radish sprouts, or offer lettuce and prepared ssamjang for wraps. If you made the extra serving sauce, drizzle it over the meat.

   Uses Sliced glazed pork · Soaked and drained scallions · A handful of radish sprouts, for serving · Lettuce leaves, for optional pork wraps · Prepared ssamjang, for optional pork wraps · Optional extra serving sauce, if made