Pressure Cooker Korean Soy-Glazed Pork Belly

Name: Pressure Cooker Korean Soy-Glazed Pork Belly
Total time: 4 min
Ingredients: 3/4 cup low-sodium soy sauce; 2 scallions, finely chopped (about 1/4 cup); 1/4 cup turbinado sugar (or 3 tablespoons granulated sugar); 2 tablespoons minced fresh garlic; 2 tablespoons minced fresh ginger; 3 dried shiitake mushrooms; Kosher salt and black pepper; 3 1/2 pounds skin-on pork belly, sliced lengthwise 1-inch-thick then cut into 4-inch pieces; Steamed rice, lettuce cups, kimchi and gochujang, for serving

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Total: 4 hours

Servings: 4

Author : Kay Chun

gochujang kimchi pork belly

Pressure Cooker Korean Soy-Glazed Pork Belly

Ingredients

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3/4 cup low-sodium soy sauce2 scallions, finely chopped (about 1/4 cup)1/4 cup turbinado sugar (or 3 tablespoons granulated sugar)2 tablespoons minced fresh garlic2 tablespoons minced fresh ginger3 dried shiitake mushroomsKosher salt and black pepper3 1/2 pounds skin-on pork belly, sliced lengthwise 1-inch-thick then cut into 4-inch piecesSteamed rice, lettuce cups, kimchi and gochujang, for serving

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Instructions

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Step 1

In a pressure cooker, combine soy sauce, scallions, sugar, garlic, ginger, mushrooms and 1 teaspoon black pepper, and mix well. Lightly season pork belly with salt and pepper, and add to cooker. Toss pork in the sauce, massaging the sauce into the meat. Arrange pork in an even layer on top of the sauce. Lock pressure cooker lid in place and set steam vent to sealing position. Select high pressure and cook for 30 minutes. Let pressure release naturally.

Step 2

Transfer pork and mushrooms to a large plate. Carefully pour liquid into a fat separator or large bowl and degrease. Return liquid to the pressure cooker. Using the sauté function, simmer until reduced to about 1/2 cup, 10 to 15 minutes.

Step 3

Meanwhile, thinly slice the mushrooms. Once the liquid is reduced, add the pork and mushrooms to the cooker and simmer, stirring, until warmed through and evenly coated in the sauce, about 3 minutes. Transfer to a serving platter and spoon the sauce on top.

Step 4

Serve with steamed rice, lettuce cups, kimchi and gochujang. Cut pork into bite-size pieces, wrap and enjoy.

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