Slow Cooker Black Pepper Pork
Speed - 95%
Simplicity - 95%
Tastiness - 99%
96%
Excellent!
Slightly spicy, very aromatic, perfectly-balanced flavors! The sauce is so good, you'll want to save it for later as a dip or to drizzle over some plain white rice. If you're a fan of pork belly like me, then you gotta try this Asian style recipe.
Ingredients
- 1/2 Kilo Pork Belly cut into inch pieces
- 1 Piece White Onion peeled, thinly sliced
- 1 Tablespoon Black Peppercorns slightly crushed
- 1/4 Cups Oyster Sauce
- 1/4 Cups Chinese Cooking Wine
- 1/4 Cups Brown Sugar
- 1/2 Cup Stock Pork or Chicken
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Sesame Oil
- 3 Stalks Leeks roughly chopped
Instructions
- Marinate pork in a mixture of soy sauce, oyster sauce, sugar, and chinese wine.
- Roast black pepper in a lightly oiled pan until aromatic.
- Add in onions and continue roasting until onions turn translucent.
- Add in pork with the marinade to the pan.
- Add in stock and bring to a boil.
- Transfer contents of the pan to a slow cooker and cook on low for four hours.
- Before serving, add a dash of sesame oil and finely chopped leeks.
Love the flavor of pepper? Well who doesn't? This dish will certainly change the way you'll use pepper for cooking. In this recipe, we'll be using black pepper in a quantity you'd never imagine putting into a single dish while ending up more of aromatic rather than extremely spicy.
I've used slices of pork belly here, but any cut would work well. Tenderloin is an excellent choice too. In fact, you could cook these using any protein of your choice. Beef, chicken, prawns, tofu . . . anything, really! Ever heard of black pepper crabs?
We'll start off by marinating the pork in a mixture of soy sauce, oyster sauce, sugar, and Chinese cooking wine for an hour minimum. Go longer if using a tougher meat like beef, or totally skip this process if working with seafood which is more delicate.
While the pork is marinating, get the other ingredients ready. Slice the onions and the ginger as thin as you can to get the most flavor out of them while cooking.
Heat about two tablespoons of oil in a pan. You may also use butter here which on top of giving richer flavors, will brown better to give the sauce a darker tone. Add in the crushed peppercorns to roast them. Yes, we're using a full heaping tablespoon of black pepper here. Don't worry over the dish ending up too spicy. The sugar in the pork marinade will cut most of this spice mellow. Roast them for a minute or two while stirring constantly. You'll know when they're ready when they've turned really aromatic.
Next, add in the sliced onions and ginger. Sweat them over high heat to get them lightly caramelized. Caramelizing them release more sweetness into the flavors of this dish. Just keep them moving in the pan to keep them from burning and eventually turning bitter.
Add in the pork to the pan, including the marinade, and the stock. Bring it to a boil then tip all the contents of the pan into the slow cooker. Allow it to cook on low for about three to four hours on a low setting. You may go longer than this to further tenderize the pork, but I prefer having a slightly firm bite to the meat for this recipe. Adjust the time accordingly if you'll be using a different meat.
Here's a quick guide for adjusting standard stove top cooking times if using a slow cooker :
- 15 – 30 mins, cook it for 1 – 2 hours on High or 4 – 6 hours on Low
- 30 mins – 1 hour, cook it for 2 – 3 hours on High or 5 – 7 hours on Low
- 1 – 2 hours, cook it for 3 – 4 hours on High or 6 – 8 hours on Low
- 2 – 4 hours, cook it for 4 – 6 hours on High or 8 – 12 hours on Low
This is one of my favorite recipes because I love pork belly, and love black pepper. I made a large pot of this in my Frigidaire 7-quart slow cooker. It's one of my all-time favorites in terms of design and user-friendliness, plus it's got a couple of cool extra features. Most slow cookers are all pretty much the same but this one really stuck out as a unique find. Sorry Crock-Pot! LOL
Just before serving, add a drizzle of sesame oil to round-up the aromas in the dish. Adding sesame oil too early, and heating it too much will just cause it to lose its potency.
Garnish the finished dish with freshly chopped scallions, and serve over hot steamed rice. The very neutral flavor of white rice will allow the flavors of this black pepper pork to stand-out better. Those mushrooms you see there are called “needle” mushrooms or Enokitake in Japanese. I love them!
Ingredients
- 1/2 Kilo Pork Belly cut into inch pieces
- 1 Piece White Onion peeled, thinly sliced
- 1 Tablespoon Black Peppercorns slightly crushed
- 1/4 Cups Oyster Sauce
- 1/4 Cups Chinese Cooking Wine
- 1/4 Cups Brown Sugar
- 1/2 Cup Stock Pork or Chicken
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Sesame Oil
- 3 Stalks Leeks roughly chopped
Instructions
- Marinate pork in a mixture of soy sauce, oyster sauce, sugar, and chinese wine.
- Roast black pepper in a lightly oiled pan until aromatic.
- Add in onions and continue roasting until onions turn translucent.
- Add in pork with the marinade to the pan.
- Add in stock and bring to a boil.
- Transfer contents of the pan to a slow cooker and cook on low for four hours.
- Before serving, add a dash of sesame oil and finely chopped leeks.
Slow Cooker Galbitang (Korean Beef Rib Soup)
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