Slow Cooker Kimchi and Pork Belly 2 ways

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.

Korean cuisine
Easy
SERVING: 4 People
TIME: 8 hr 1 min
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
Step 1
Step 1
Carve the surface of the pork belly. Seasoning with salt and pepper. Set aside.
Step 2
Step 2
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
Step 3
Step 3
Transfer the soup into a slow cooker, put in the marinated pork belly. Place ginger on top. And Slow cook for 8 hours.
Step 3
Step 3
Step 3
After 8 hours, transfer one piece of pork belly to a plate, garnish with chopped scallion and serve immediately.
Step 4
Step 4
Step 4
You can also put the pork belly in an oven, grill at 400ºF / 200ºC for 10 min, serve as pork belly 2 ways!