Momofuku Bo Ssam in the Instant Pot - Cooking With Michele®

Step 1

Mix the sugar and salt together and coat the pork in the mixture. Wrap tightly and rest for two hours. (If frozen, leave on the counter; if thawed, leave in the refrigerator). After two hours put the pork along with all of the salt and sugar into a large bowl and cover with cold water; rest for two hours (on the counter if frozen, in the refrigerator if thawed).

Step 2

Place the rack in the bottom of the Instant Pot and then add 1½ cups of water. Remove the pork from the brining solution, and scoop up about ¼ cup of the residual sugar and salt from the water to rub over the meat before you place it on the rack in the Instant Pot. Cover, close, and pressure cook on high for 1 hour; let steam escape naturally which will take about ½ hour.

Step 3

While the pork is cooking, make the Scallion Sauce and the Ssam Sauce by combining all of the ingredients for each sauce in a small covered container; set aside.

Step 4

After the meat has cooked, test it for tenderness; if it's still tough, pressure cook again on the high setting for an additional 20-30 minutes then let the steam escape manually.

Step 5

Remove the meat from the Instant Pot to a cutting board and shred/chop, discarding any chunks of fat. Spread the shredded pork onto a rimmed baking sheet and pour about ½ cup of the reserved broth from the Instant Pot over the meat, then sprinkle the brown sugar over the top. Broil on high until the sugar melts and starts to brown, about 3 minutes, taking care not to burn the meat and sugar. Remove from the oven and drizzle the meat with the desired about of Ssam Sauce.

Step 6

To serve, place rice into lettuce leaves, then add some pork and top with the Scallion Sauce.