Slow-cooked glazed pork belly Korean style

Ingredients

• 1 kg pork belly
• 1 tbsp oil
• 1 large onion
• 4 cloves garlic
• 1 tsp chopped ginger
• ½ tsp chilli flakes
• 1 tbsp gochujang paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 400 ml coconut milk
• 500 ml chicken stock
• 3 bay leaves
• 1 stick lemongrass
• 2 tbsp sweet chilli sauce
• 2 tbsp white wine vinegar
• 2 tbsp teriyaki marinade
• 2 tbsp dark brown sugar

Prepare the onions

1. Heat the oil in a wok and fry off the onions, ginger, garlic and chilli

Spice it up

1. Add the gochujang paste, cumin, coriander and garam masala to the wok
2. Cook them down for a couple of minutes to wake up the spices
3. Dump the contents of the wok into the slow cooker

Brown the pork belly cubes

1. Working in batches, fry the pork belly cubes in the wok until the outsides are sealed and have a bit of colour.
2. Keep the batches small enough to allow all the cubes to touch the pan
3. Tip each batch into the slow cooker when done

Slow cook the pork

1. Deglaze the wok with the chicken stock and add to the slow cooker
2. Pop the coconut milk, bay leaves and lemongrass into the slow cooker
3. Slow cook on high for 6 hours

Roast the pork

1. Lift the pork belly pieces out onto a baking tray and retain the sauce in a pan
2. Mix the sweet chilli sauce, white wine vinegar, teriyaki marinade and brown sugar together and pour over the pork pieces
3. Roast in a hot oven for 15 minutes. Not 20 like I did here.

Assemble the dish

1. Reduce the sauce in a pan until it is the desired consistency
2. Pour the sauce over the glazed pork pieces and serve with jasmine rice.