John Myers
Pork Belly Bulgogi – Pork Belly Bulgogi in Slow Cooker
The perfect pork belly bulgogi – pork belly bulgogi in slow cooker recipe with a picture and simple step-by-step instructions.
Bulgogi BBQ Souce
- 1 Pc. Vegetable onion
- 3 Pc. Spring onions
- 1 Pc. Carrot
- 1 Pc. Broccoli
- Sesame
- 1 The size of your thumb Ginger
- 7 Pc. Garlic
- 4 Tbsp. Brown sugar
- 130 ml. Soy sauce
- 60 ml. Apple Cider Vinegar
- 70 ml. Mirin / rice wine
- 2 El. Honey
- 2 El. Sambal Olek
- 1 El. Sesame oil (dark)
- 1 Tl. Pepper
- 1 Tl. Paprika Smoked
- Mix the ingredients for the sauce well. Cut the pork belly into slices Peel the vegetable onions, cut in half and cut into rings, place the onion rings on the bottom of the slow cooker.
- Sear the pork belly brown all over in a pan. Put the pork belly in the slow cooker. Pour the souce over the meat. Top with the carrot, spring onions and the broccoli stump, cut into diamond shapes. (Add the heads of the broccoli later, depending on how cooked you are.)
- Let it simmer on low for approx. 6 – 8 hours and on high for approx. 3 – 4 hours. Carefully remove the belly meat and cut into strips, if necessary dilute the souce with boiling water until the desired consistency is achieved. Put the meat back on top and mix carefully with the sauce.
- Asian noodles or of course rice go well with it. Garnish with sesame seeds and spring onions. If you don’t like it so spicy (or fruity) you can add a chopped pear to the meat and omit the sambal olek if necessary. The whole thing also works with beef.
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