2 to 3whole fresh pork bellyabout 2 to 3-inch wide cut - 2.5 to 3 pounds
Seasoning for the pork
1tablespoondoenjangKorean fermented soybean paste, or use 1 more teaspoon salt
Sauce for glazing
Double this if you want to serve with a sauce.
2tablespoonsrice wineor dry white wine
4tablespoonsliquid from cooking the pork belly, strained through a strainer.
Pachae파채, (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.
To serve the pork belly the traditional way, see my bossam (pork wraps) recipe.