Friday, October 7, 2016

Slow Cooker Pork Loin with Onions in Bulgogi Marinade

This is an easy and convenient dish to prepare on a busy day.  I used four ingredients excluding the optional side vegetables that were cooked with the pork and onions in the slow cooker to save time and energy. You just dump the four ingredients and forget it.

I used a store bought Bulgogi Marinade that is usually utilized in preparing the famous Korean dish, Beef Bulgogi.  It has that sweet taste and dark color of molasses but not as viscose in texture.  It is not spicy hot like the Korean favorite condiment Gochujang but it has its own characteristic punch. It is different from the popular and more familiar Chinese Hoisin sauce also. It definitely has its own personality.  I used the store bought one but I have provided a recipe for a homemade version in a past blog post which you can use.  I have used this marinade for a plant based dish also using tofu and eggplant.  It is versatile and its use goes beyond marinating beef.  

In this dish I used pork rather than beef. I had both pork loin and pork butt in the freezer and I chose the leaner of the two, the loin cut, since we just had a fatty beef stew days before. If you are not watching your fat or just eat dishes with fat occasionally and can indulge, then use pork butt since it is more moist and tender.  Pork loin however looks more elegant when serving.  I have used pork ribs in a very similar recipe in a past blog post which hands down is an easy crowd pleaser.  

If you prefer, the resulting sauce can be cooked down or concentrated after the slow cooking process over the stove. This thickened sauce can be served on the side to slather over the pork slices. The more broth like sauce without this added step can also achieve the same purpose. 

The sauce is a rice guzzler so have plenty of it.  My husband, who gave this a thumbs up, ate this over brown rice which he does not usually go for. He prefers white rice but this sauce makes everything taste good. This dish could also be eaten over crusty bread with the sauce drizzled over it.  

As I have been doing lately, I added vegetables in the slow cooker to save time doing a separate step. They were added close to the end of cooking. The onions tasted like they have been caramelized and the marinade aside from the slow cooking process helped achieve this.

Easy peasy dish.  Short list of ingredients.  Chockful of addictive flavors.  Go for it and make this.

Slow Cooker Pork Loin with Onions in Bulgogi Marinade

(Inspired by this past blog post)
  • 1 cup store bought Korean Bulgogi Marinade (or homemade recipe here)
  • 3 lbs pork loin (or butt or shoulder)
  • 2 tbsp corn starch stirred in 2 tbsp water
  • 1 large onion, cut into circles
  • carrots, green beans or any vegetables you prefer (optional and can be prepared separately)
Place the first three ingredients in the slow cooker.  I left the pork loin whole.  Slow cook for 3 hours at high setting or 6 hours at low. During the last hour of cooking add the onion slices and the vegetables. (I cooked mine in an Aroma brand rice cooker/slow cooker for two hours and added the onion and vegetables in the last 1/2 hour of cooking).

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