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    Home » Main Dishes

    Slow Cooker Pork Belly (Samgyupsal)

    Published 05/01/2016. Updated 08/07/2019

    Jump to Recipe

    This slow cooker pork belly (samgyupsal) dish can be enjoyed as bossam (pork wraps) or simply as a main dish with some salad vegetables.

    DSC 0042 e1462155420894 - Slow Cooker Pork Belly (Samgyupsal)

    Back in March, I posted my slow cooker beef shank recipe and said there will be another slow cooker recipe coming soon. This one is a slow cooker version of the boiled pork, similar to bossam (보쌈, pork wraps). However, in this recipe, I created a sauce to drizzle over the pork belly. As such, it’s great to serve it as is with pachae (scallion salad) or some fresh salad vegetables. You can, of course, enjoy it as bossam with vegetable wraps. 

    Slow cooking pork belly renders more fat than boiling if you are concerned about the fat content of pork belly.

    Sometimes, I use Boston butt (moksal, 목살) or picnic shoulder (apdarisal, 앞다리살), which also works nicely. If you’re using a big roast cut, simply cut it into 2 to 3 thick strips so the seasoning can better penetrate the meat.

    Speaking of the seasoning, I used a tablespoon of doenjang (Korean fermented soybean paste) along with garlic, ginger, salt and pepper. Doenjang is commonly used in Korean cooking to flavor pork, and I also use it for the boiled version of this pork belly. You can omit it and simply use more salt if you want (I do that sometimes).

    DSC 1109 e1462155233415 - Slow Cooker Pork Belly (Samgyupsal)

    After 3 hours, the meat was tender enough but firm enough for slicing. My old slow cooker takes an additional 30 minutes to an hour to come to the same tenderness. I bought a new slow cooker mainly to test cooking time because the other one is very old. I’ve noticed a vast difference between the two. So, adjust the cooking time depending on your slow cooker, how thick your meat is, and how tender you’d like it to be.

    For this recipe, I seared the meat in a pan with a simple sauce to kick it up a notch. This adds a nice flavor and color, but it’s an optional step. You can also double the sauce recipe and drizzle over the pork slices to serve. I recommend this if you’re serving it without cabbage or lettuce wraps.

    For a collection of slow cooker (or crock pot) Korean recipes, visit here.

    DSC 0007 1 e1462160533250 - Slow Cooker Pork Belly (Samgyupsal)

    For more Korean cooking inspirations, follow  along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 0042 150x150 1 - Slow Cooker Pork Belly (Samgyupsal)

    Slow Cooker Pork Belly (Samgyupsal)

    4.66 from 26 votes
    Servings: 6
    Print Recipe

    Ingredients

    • 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

    Sauce for glazing

    • 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

    Garnish

    • Pachae 파채, (thinly sliced scallions) - 3 to 4 scallions
    • A handful of radish sprouts

    Instructions

    • Combine all the seasoning ingredients in a small bowl.
      DSC 1100 e1462158284835 - Slow Cooker Pork Belly (Samgyupsal)
    • 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.
      DSC 1104 1 e1462158379251 - Slow Cooker Pork Belly (Samgyupsal)
    • 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.
      DSC 1140 e1462158487927 - Slow Cooker Pork Belly (Samgyupsal)
    • 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.
      DSC 1119 e1462158602374 - Slow Cooker Pork Belly (Samgyupsal)
    • 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.
      DSC 1117 e1462158644741 - Slow Cooker Pork Belly (Samgyupsal)
    • Soak the sliced scallions in cold water for 5 to 10 minutes to remove a bit of pungency and drain well.DSC 1129 e1462158678583 - Slow Cooker Pork Belly (Samgyupsal)

    Notes

    To serve the pork belly the traditional way, see my bossam (pork wraps) recipe.
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Comments

    1. Jennifer says

      September 16, 2024 at 5:11 pm

      Instead of doenjang I can use additional salt? Thanks to a soy allergy, doenjang isn’t an option. I have alternatives for soy sauce but have always struggled with gochujang and doenjang.

      Reply
      • Hyosun says

        December 09, 2024 at 7:17 pm

        Oh sorry about the late reply! Yes you can just add more salt.

        Reply
    2. Heulwen says

      December 01, 2022 at 3:43 pm

      4 stars
      Tried a version with a small smoked gammon joint that we happened to have, and it seems to have worked really well! I didn’t put in quite as much salt as the recipe suggests, and even so it was quite salty, but some of that may have been from the joint itself. Instead of searing it in a pan, I put the slow-cooked joint in a small ovenproof dish and baked it in a hot oven, with frequent checking and basting, until the sauce was sticky and the meat was well glazed.

      Reply
    3. Esther says

      October 20, 2022 at 6:20 pm

      Lovely recipe! I think the title and URL accidentally say “samgyupsal” instead of “bossam.” : )

      Reply
      • Hyosun says

        October 29, 2022 at 12:24 pm

        The word “bossam” refers the boiled pork dish when the meat is enjoyed wrapped in a salted cabbage leaf, traditionally, (or lettuce leaf) with some condiments such as salted shrimp and/or ssamjang. Boiled meat by itself is called suyuk, meaning boiled in water. So boiled pork belly is called samgyupsal suyuk. Here, I just wanted to show another way of cooking and enjoying pork belly, with a sauce drizzled over. Of course you can also enjoy it as bossam with some sort of ssam (wraps).

        Reply
    4. Jason says

      December 23, 2021 at 11:24 pm

      I don’t know how you were able to keep the pork belly so shapely. Mine was literally falling apart after the slow cooker. Still tasty though!

      Reply
      • Hyosun says

        December 31, 2021 at 10:53 am

        oh your slow cooker must have higher strength. Just cook less next time.

        Reply
    5. Eileen Sico says

      February 27, 2021 at 8:45 am

      I have learned a lot form your recipes. I have perfected japchae (my hubby thinks its better than restaurant cooking) and have been cooking bibimbap lately but Will Troy this dish for March 3 celebration. I’m sure this is delish. Thank you so much.

      Reply
    6. Vivian Park says

      March 05, 2020 at 10:34 am

      Wonder if I can substitute pork bellt with pork tendorloin.

      Reply
      • Jason says

        December 23, 2021 at 11:23 pm

        I think she mentions in the beginning, that she’s used different cuts. I’ve made this with pork belly and I think I would have preferred less fat in int.

        Reply
      • Agnes says

        January 18, 2023 at 1:55 pm

        Pork belly is the right cut for authenticity, you can always experiment though

        Reply
    7. Liana says

      February 20, 2020 at 8:43 am

      5 stars
      Hi! Does the pork belly need to be in a single layer? I need to double the batch and was wondering if I can stack it in the slow cooker.

      Love all your recipes and have tried many.

      Thank you!

      Reply
    8. Ellen says

      June 14, 2019 at 1:25 pm

      Hi, can I make this in an instant pot instead of slow cooker?

      Reply
    9. Darryl Simpson says

      November 20, 2018 at 6:59 pm

      A question please. Can Japanese miso paste substitute for doenjang in this recipe?

      Reply
      • Hyosun says

        November 27, 2018 at 11:35 pm

        Sure. It will be a little different, but still good.

        Reply
    10. Maria says

      September 17, 2018 at 4:37 pm

      Hi what was the 4 tablespoon cooking liquid? Is that some kind of Mirin style sweet cooking seasoning?

      Reply
      • Hyosun says

        September 18, 2018 at 12:32 am

        The liquid from cooking the pork belly.

        Reply
    11. Terence says

      April 18, 2018 at 5:41 pm

      How would you change the cooking time if the pork belly was already sliced? Looks delicious!

      Reply
    12. Michelle says

      January 03, 2018 at 1:19 am

      Thanks for the delicious recipe! the pork belly just melts in my mouth! I ate the pork belly & scallions wrapped in lettuce leaves… so delish! What do you do with all the juice from the slowcooker pot?

      Reply
    13. EK says

      December 07, 2017 at 7:54 pm

      Maybe I’m missing something, but my question is…what is the “cooking liquid” in the sauce for glazing?

      Reply
    14. Ruby says

      September 06, 2017 at 9:57 pm

      Made it for dinner. It didn’t look as nice as yours since the belly slices I had were too thin. But it tastes soooo good!!!!! I used coffee in the cooking and v that gives it an awesome flavour.

      Reply
      • Hyosun says

        September 06, 2017 at 10:10 pm

        Happy to hear that! Coffee is always nice with pork belly. Thanks for leaving me a note! It means a lot to me.

        Reply
      • Maria says

        September 17, 2018 at 6:31 pm

        Do you happen to know what was the 4 tbsp cooking liquid?

        Reply
        • Hyosun says

          September 18, 2018 at 12:31 am

          That’s the liquid from cooking the pork belly. Thanks.

          Reply
    15. James says

      August 28, 2017 at 2:52 am

      Absolutely delicious. Some of the best pork I’ve ever had! I served it with some roasted veg and potatoes for a great British/Korean Sunday roast. Perfect, thank you.

      Reply
      • Hyosun says

        August 30, 2017 at 11:19 pm

        That’s great to hear! Your British/Korean Sunday feast sounds really good. Thank you so much for trying out my recipe and letting me how it turned out for you! Cheers!

        Reply
    16. Tom Ng says

      October 31, 2016 at 5:32 am

      Hi. I thoroughly enjoy all your recipes on this blog. They’re delicious and very simple to make. Just one question for this recipe; how do you slice your onion to put at the bottom of the pot? Is it just thin half moon slices?

      Reply
      • Hyosun says

        October 31, 2016 at 10:53 pm

        Thank you! It really doesn’t matter, but thick slices are better for slow cooking. Enjoy!

        Reply
    17. Jay Chun says

      July 28, 2016 at 7:46 am

      Love the photographs and the way you explain the recipes. I have seen a lot of recipes and videos on Korean cooking, and I have to say you are the far “BEST”. THANK YOU for sharing and posting great recipes.

      Reply
      • Hyosun says

        July 30, 2016 at 4:59 pm

        Aww thank you so much for such generous and encouraging words! It really means a lot to me. It’s my great pleasure to share the recipes!

        Reply
    18. Nellie says

      July 23, 2016 at 11:37 am

      Hi! I enjoy your recipes and recommend your website to all my friends, Korean and non-Korean. In this recipe, the searing seems to give a nice color to the meat. What is the sauce you use to sear? Thank you!

      Reply
      • Hyosun says

        July 23, 2016 at 3:37 pm

        Thank you for spreading the word! I really appreciate it. The sauce ingredients are in the recipe. Enjoy!

        Reply
    19. Melissa says

      May 25, 2016 at 10:58 pm

      Thanks for a great recipe! The last time I cooked pork belly, the skin was very tough and chewy. Do you have any tips for solving that problem?

      Reply
      • Hyosun says

        June 01, 2016 at 12:33 am

        How did you cook it? It shouldn’t be tough if it was boiled or slow cooked. Depending on the cooking method you used, maybe you can cook a bit longer.

        Reply
    20. Seth says

      May 15, 2016 at 11:45 am

      Can we use black bean paste instead?

      Reply
      • Hyosun says

        May 16, 2016 at 12:45 am

        Yes you can. It will taste a little different but should be fine and still delicious!

        Reply
    21. Li-Yong says

      May 05, 2016 at 10:48 am

      Hi Hyosun, I have made your stovetop bossam recipe a few times (and love it!) so I am stoked you have a slow cooker version. Just a question on the pachae – how do I make the tangy Soy sauce based dressing that it would be tossed with for Korean bbq wraps etc? Thank you!

      Reply
      • Hyosun says

        May 08, 2016 at 1:03 am

        Thank you, Li-young! I will post that as a separate recipe, but basically add a little bit of gochugaru, sesame oil, sesame seeds, sugar and soy sauce. You can also add some vinegar if you want.

        Reply
      • Yong says

        July 05, 2020 at 3:27 pm

        Interested to try this recipe. Every recipe I’ve tried so far from your website has been amazing. I was wondering, do you leave the skin on the pork belly?

        Reply
        • Hyosun says

          July 05, 2020 at 4:21 pm

          Thank you! Yes I do, but you can remove it if you want.

          Reply
    22. Caroline says

      May 04, 2016 at 4:47 pm

      Beautiful!

      Reply
      • Hyosun says

        May 07, 2016 at 6:40 pm

        Thank you!

        Reply
    4.66 from 26 votes (24 ratings without comment)

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