Slow Cooker Kimchi and Pork Belly 2 ways

Name: Slow Cooker Kimchi and Pork Belly 2 ways
Prep time: 15 min
Cook time: 8 hr
Total time: 8 h 15 min
Yield: 4 servings
Cuisine: Asian Korean
Ingredients: 3 lb. Pork Belly; 1 cup Kimchi (Pickled Cabbage); 1 cup Apple; 1 cup Onion; 2 cup Chicken Broth; 0.5 cup Sour Bamboo Shoot; 0.1 cup Dried Chili Pepper; 0.25 cup Brown Sugar; 0.25 cup Pickled Young Green Pepper; 0.25 cup Ginger; 0.1 cup Garlic; 1 tsp. Salt; 0.5 tsp. Black Pepper; 1 tsp. Cumin; 3 piece Bay Leaf; 2 tsp. Scallion (For Garnish)

Chef Bao Qiu

RATING LIKE SAVE PRINT

Slow Cooker Kimchi and Pork Belly 2 ways

5 stars rating if you like it!

Done

This warm and comforting pork belly kimchi stew is full of tender pork and vegetables – perfect for dinners. Chef Bao uses slow cooker that really locks in the flavors, and the end result will be a delicious delight perfect to share.

Recipe

PRE TIME: 15 min

COOKING TIME: 8 hr

TOTAL TIME: 8 hr 15 min

4 SERVING

Ingredients:

3 lb. Pork Belly
1 cup Kimchi (Pickled Cabbage)
1 cup Apple
1 cup Onion
2 cup Chicken Broth
0.5 cup Sour Bamboo Shoot
0.1 cup Dried Chili Pepper
0.25 cup Brown Sugar
0.25 cup Pickled Young Green Pepper
0.25 cup Ginger
0.1 cup Garlic
1 tsp. Salt
0.5 tsp. Black Pepper
1 tsp. Cumin
3 piece Bay Leaf
2 tsp. Scallion (For Garnish)

Directions:

Step 1

Carve the surface of the pork belly. Seasoning with salt and pepper. Set aside.

Step 2

Warm up the large pan with medium heat, pour in cooking oil. Put in garlic, chopped onion, chopped apple, chopped pickled cabbage, sour bamboo shoot, dried chili and pickled young green pepper. Seasoning with brown sugar, salt, pepper, cumin and bay leaves. Stir-fry until sauté.

Step 3