Korean BBQ Bowls
from Foodie with Family
1 boneless center cut pork loin 4 pound, trimmed of excess fat
12 garlic cloves peeled, and sliced in half or quarters lengthwise
1 inch piece of fresh ginger, scraped to remove the peel, lightly smashed
1/2 cup gochujang or chili garlic sauce Korean chili paste
1/2 cup brown sugar
1/3 cup pear or unsweetened apple juice
2 tablespoons toasted sesame oil
2 tablespoons soy sauce
2 tablespoons soju Korean rice liquor, sake, or dry white wine
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.
2 C sweet purple rice
2 3/4 C Water
Add to Instant Pot. Cook on high pressure for 22 min. Naturally release pressure for 10 minutes, then vent.
To assemble bowls: Add rice, meat and toppings of your choice.