Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 2.5 pounds of pork belly or pork shoulder cubes with 0.5 cup regular soy sauce, 0.25 cup white vinegar, 3 tablespoons gochujang, 6 cloves minced garlic, 1 tablespoon brown sugar, and 1 teaspoon whole black peppercorns, then mix well and marinate for at least 30 minutes.

2. 2

   Heat 2 tablespoons of cooking oil in a large pot or Dutch oven over medium-high heat, then sear the marinated pork pieces on all sides until lightly browned.

3. 3

   Add 1 large chopped onion to the pot and sauté for 3-5 minutes until softened.

4. 4

   Pour the remaining marinade and 1 cup of water or chicken broth into the pot, add 3 pieces of dried bay leaves and 1 red bell pepper, cut into large pieces, then bring the mixture to a simmer.

5. 5

   Transfer the entire content of the pot to a slow cooker, cover, and cook on low for 4-6 hours or until the pork is fork-tender.

6. 6

   Once cooked, remove the bay leaves and bell pepper if desired, taste, and adjust seasoning as needed, then serve hot with steamed rice.