With garlic, ginger, gochujang, soy sauce, sesame oil, and pear juice, this Korean dish is sure to liven up your family dinner. Thinly slice the marinated roast to serve on rice, in lettuce wraps, in ramen, or on sandwiches with a drizzle of that gorgeous sauce over top
Ingredients
1boneless center cut pork loin4 pound, trimmed of excess fat
12garlic clovespeeled, and sliced in half or quarters lengthwise
1inchpiece of fresh ginger, scraped to remove the peel, lightly smashed
1/2cupgochujang or chili garlic sauceKorean chili paste
1/2cupbrown sugar
1/3 cuppear or unsweetened apple juice
2tablespoonstoasted sesame oil
2tablespoonssoy sauce
2tablespoonssojuKorean rice liquor, sake, or dry white wine
Instructions
Mix the gochujang, brown sugar, juice, toasted sesame oil, soy sauce, and soju (or sake or wine) in a bowl until smooth. Set aside.
Pierce the pork loin roast at intervals and push one piece of garlic into each little hole. Place the roast in the removable crock of a slow cooker. Smear the gochujang mixture generously over the pork loin roast on all sides. Add the ginger. Cover the slow cooker crock and refrigerate 8 hours or overnight.
Take the slow cooker crock from the refrigerator and let sit at room temperature for 10 minutes before putting into the slow cooker and turning on the heat. Cook on LOW for 8 hours or HIGH for 4 hours, or until the internal temperature of the roast at the thickest point reaches 145°F. Transfer to a cutting board and lightly tent with foil. Strain the cooking juices into a saucepan and bring to a boil. Boil the sauce until it is reduced by about half and thickened. Serve the sauce with the sliced pork on rice, lettuce wraps, or sandwich rolls.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.