Slow Cooker Pork Belly (Samgyupsal)

Step 1

Combine all the seasoning ingredients in a small bowl.

Step 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.

Step 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.

Step 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.

Step 5

Transfer the meat to a cutting board. Thinly slice crosswise.

Step 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.

Step 7

Cut each one into about 4 inch lengths. Slice each piece lengthwise as thin as possible.

Step 8

Soak the sliced scallions in cold water for 5 to 10 minutes to remove a bit of pungency and drain well.