A delicious mix of asian pork with aspicyand sweet ghoney arlicky guchjang sauce
Set electric pressure cooker to saute (or use a large skillet). Add pork in batches and sear until browned all over, about 2 minutes per side. Add 3/4 cup water to pot (or to skillet to deglaze, then move to pot), cover, and set to cook for 90 minutes on high pressure. Or cook in a slow cooker for 5 to 7 hours until tender.
While pork cooks, prepare sauce: In a small pot, warm peanut oil over medium heat. Add garlic and ginger, and saute until fragrant, 1 to 2 minutes. Add remaining ingredients and bring to a simmer. Cook until thickened, 1 to 2 minutes. Set sauce aside. (It can be made up to 1 week ahead and stored in the refrigerator.)
When ready to serve, heat broiler. Toss pork with sauce and 1 to 2 tablespoons cooking liquid, just enough so pork is evenly coated but not wet or runny. Spread mixture on a rimmed baking sheet, and broil until crisped on top, 2 to 3 minutes; it will char in places, and that's fine.