Step 1

Place the pork and all of the brine ingredients into the instant pot. Add in about 5 cups water or until the pork belly is fully emerged in the water (depending on the instant pot size, may need up to 6-7 cups of water). Mix around and make sure the doenjang is fully dissolved in the water.

Step 2

Time on Instant Pot: For a bit of chew: I like a bit more chew particularly with the garlic sauce and so the 16-18 minute range works well for me. For super soft: Other blogs have preferred the 20-22 minute mark but it almost becomes too soft for me

Step 3

Make the garlic sauce: Heat a frypan on medium-low heat with about 1 Tbsp of oil, when warm, toss in the minced garlic and saute until the garlic becomes slightly browned and aromatic. Add in the honey and lemon. Saute for another 1-2 minutes until the honey has been well mixed in with the garlic. Finish with sesame oil and a sprinkle of salt. Saute for one last minute and remove from heat.

Step 4

Make the ssamjang: Add all the ingredients into a small bowl and mix well.

Step 5

Serve! Cut the pork into a slices and place onto a large plate. Top the pork pieces with garlic sauce. Serve with a bowl of rice and a side dish of spicy radish! Optionally, dip the pork slices into a little bit of ssamjang!