Korean Crock Pot Pork Stew

• 2 lbs pork shoulder cut into about 2″ pieces
• 1 1/2 tsp Diamond kosher salt
• 1/4 tsp pepper
• a 1″ piece of ginger, sliced and smashed a little
• 5 garlic cloves, peeled and smashed
• 1 onion, peeled and sliced
• 1/4 c soy sauce
• 2 T gochujang – or a little less if you’re not a spicy kind of person (or use sriracha – which works but the taste will not be the same at all)
• 1/4 c cider vinegar
• 1 1/2 c hot water
• 1 large apple, peeled, cored, and cut into chunks
• rice noodles – cooked according to package directions – or cooked rice

Rub the pieces of pork with the salt and the pepper.  Place the ginger, garlic, and onion in the bottom of the crock pot; then place the salted pork on top.  Mix the soy sauce, gochujang, vinegar, and hot water together and then pour it on top of the pork, then add the apple.  Mix all the ingredients well.

Cook the stew on high for about 4 hours or until the pork is very tender.

Serve over rice noodles.

You might top it with the following for added pizzaz – but it’s not necessary:

• 3 Persian cucumbers, thinly sliced
• 1 large carrot, peeled and coarsely grated
• 1 T soy sauce, 2 T rice vinegar, 1 T sugar, 1/4 tsp chile flakes – all mixed with the cucs and carrot
• a sprinkle of toasted sesame seeds – if you want to be fancy