Pressure Cooker Korean Soy Glazed Pork Belly Recipes

INSTANT POT CRISPY PORK BELLY

Steps:

• Score Pork Belly: Use a sharp knife to lightly cut (~2mm into the meat) lines diagonally across the meat side of the pork belly, then cut lines diagonally across in the opposite direction (see photo).
• Pressure Cook Pork Belly: Add 2 tsp (12g) fine salt, 2 tsp (3.5g) five spice powder, 1 tsp (5g) granulated sugar, ½ tsp (1.9g) white pepper, 1 tbsp (15ml) regular soy sauce, 6 crushed garlic cloves, 2 tbsp (30ml) Shaoxing wine, and 1 cup (250ml) cold water in Instant Pot. Mix well. Add in pork belly (skin side up), then lightly sprinkle salt over the pork skin. Try to make sure the skin is not submerged in the cooking liquid. Close lid, then turn Venting Knob to Sealing position.1" Thick Pork Belly: Pressure Cook at High Pressure for 19 minutes + 15 minutes Natural Release1.25" Thick Pork Belly: Pressure Cook at High Pressure for 22 minutes + 15 minutes Natural ReleaseTurn the Venting Knob to Venting Position. Open the lid.
• Prep Pork Belly Skin: Remove & place the pork belly on a chopping board. Pat pork skin really dry with paper towels. Use a fork to poke holes all over the pork skin. *Pro Tip: The holes should only penetrate the skin and the fat part of the pork belly. Poke as many holes as you can for maximum crunchy cracklings. Pat the skin really dry again with paper towels. Mix ½ tsp (3g) fine salt and ½ tsp (2.5g) baking powder together. Sprinkle the baking powder mixture all over the skin, then brush a few layers of vegetable oil on the skin.
• Broil in Oven/Air Fryer: *Pro Tip: It's best to broil the pork belly before cutting it into serving size, so the pork belly can retain more moisture.Option 1 - Oven/Toaster Oven: Place the pork belly (skin side up) on an oven tray, then place the oven tray on the top rack. Use the "Broil" function (or Airfry setting), set Temperature to 400°F - 425°F. Broil pork belly until the skin is golden brown, bubbly, very crunchy. *Note: Depending on your oven, this process will take roughly 18 - 25 minutes.Option 2 - Air Fryer Lid: Place the air fryer basket with the tray on the middle rack in Instant Pot. Layer the pork belly (skin side up) on the air fryer tray in Instant Pot. Place the Air Fryer Lid on Instant Pot. Press "Broil" button, set Temperature to 400°F and Cooking Time to 20 minutes.*Note: You'll need to broil for an extra 10 - 12 minutes, which means the total cooking time will take roughly 30 - 32 minutes. *Pro Tip: You can open the lid to check the progress. The pork belly skin should be golden brown, bubbly, and crispy.
• Serve Crispy Pork Belly: Place Crispy Pork Belly on a chopping board and let it cool down a bit. Chop it up into tasty bite sizes! You can serve them with rice, hoisin sauce, and yellow mustard on the side. Enjoy these addictively delicious Cantonese Roasted Pork~

PRESSURE COOKER PORK BELLY (KAKUNI)

Steps:

• Gather all the ingredients. My pork belly was from a Korean market and it was pre-sliced into ¼ inches (6 mm). If you buy a block of pork belly, you can freeze the meat for 30-60 minutes and slice with a sharp knife (see this post) or cut into 2 inches x 2 inches or 5 cm x 5 cm cubes, which are typical Japanese pork belly (Kakuni) shapes.
• We will only use the green parts of the green onions (How about using the white parts in miso soup to go with this dish?). Cut the green parts in half. Peel the ginger and slice it thinly.
• Press the "Sauté" button on your Instant Pot (I use a 6 QT Instant Pot) and heat the oil. Add the pork belly in a single layer, searing both sides. You may need to work in batches. If so, transfer ones that had been seared to a plate. When you finish, put all the seared pork belly back in the pot. Tip: You can skip the searing process to cut down your entire cooking time, but it will render more fat and make the dish tastier.
• Pour water just to cover the meat, then add the green parts of the green onions and sliced ginger. Cover and lock the lid. Make sure the steam release handle points at "sealing." Press the "Keep Warm/Cancel" button on the Instant Pot to stop cooking. Press the "Manual" button to switch to the pressure cooking mode. Change the cooking time to 35 minutes.
• If you're using a stove-top pressure cooker, cook on high heat until high pressure is reached. Then reduce the heat to low to maintain high pressure for about 30 minutes.
• When it is finished cooking, the Instant Pot will switch automatically to a "Keep Warm" mode. Slide the steam release handle to the "Venting" position to let out steam until the float valve drops down, OR let the pressure release naturally (takes about 15 mins). Unlock the lid and drain the cooking water and discard the green onion and ginger. Rinse the pork belly under warm water.
• Put the pork belly back in the Instant Pot and add water, sake, mirin, soy sauce, and sugar. Mix the seasonings a little bit and add the boiled eggs. Press the "Sauté" button on the Instant Pot and press "Adjust" once to increase the heat. Bring it to simmer to let the alcohol evaporate (no more than a minute). Then press the "Keep Warm/Cancel" button to turn off the Sauté mode. Cover and lock the lid. Make sure the steam release handle points at "sealing." Press "Manual" and set the cooking time to 10 minutes for sliced pork belly and 20 minutes for pork belly cubes.
• When it is finished cooking, the Instant Pot will switch automatically to a "Keep Warm" mode. Slide the steam release handle to the "Venting" position to let out steam until the float valve drops down and unlock the lid. If you have time (this is optional), press the "Sauté" button and simmer on low heat until the liquid in the cooker has reduced by half.
• Serve the rice in a (donburi) bowl and pour the sauce on top. Place the pork belly and egg (add blanched green vegetable if you have any). Pour additional sauce over the meat and serve immediately. If you like it a bit spicy, sprinkle shichimi togarashi (Japanese seven spice). Enjoy!

PRESSURE COOKER KOREAN SOY-GLAZED PORK BELLY

Steps:

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

PRESSURE COOKER BO SSAM

Steps:

• Make the bo ssam: In a 6- to 8-quart electric pressure cooker, combine 4 cups of water and doenjang, and whisk until well blended. Add the garlic, ginger, scallions and peppercorns. Season pork belly with salt and add to cooker in an even layer, pressing to submerge in the liquid. 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 for 15 minutes, then manually release.
• While pork belly cooks, in a medium bowl, dissolve 1/4 cup of salt in 4 cups water. Add cabbage leaves and toss to evenly coat. Let stand, turning occasionally, until softened and lightly salted, about 30 minutes. Drain and squeeze out excess water.
• Make the spicy radish salad: In a small bowl, combine all of the ingredients and mix well.
• Make the ssamjang: In a small bowl, combine all of the ingredients and mix well.
• When ready to eat, slice the pork belly crosswise into 1/4-inch-thick pieces, and arrange on a serving platter alongside the cabbage. (The braising liquid can be degreased and used as a delicious soup base, or discarded.) Serve with the spicy radish salad, ssamjang and preferred toppings like thinly sliced long green chile peppers, thinly sliced garlic and kimchi.
• To eat, place a piece of pork belly on a cabbage leaf and place a dab of ssamjang on top. Add a little radish salad and any other toppings. Wrap the cabbage around the filling and enjoy.

PRESSURE COOKER KALBI JJIM

Steps:

• In a pressure cooker, combine soy sauce, scallions, sugar, garlic, ginger and 1 teaspoon black pepper. Lightly season short ribs with salt and pepper, and add to the cooker. Toss ribs in the sauce. Arrange ribs in an even layer and top with the daikon, potatoes and carrots. 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.
• Transfer short ribs and vegetables to a large plate. Loosely cover with foil or plastic wrap to keep warm. 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 1/2 cups and thickened, about 15 to 20 minutes.
• Add short ribs and simmer, turning, until warmed through and evenly coated in the sauce, about 2 minutes. Divide ribs among 4 shallow bowls. Repeat with vegetables, simmering until warmed, then distributing among the bowls.
• Spoon the sauce over the ribs and vegetables, and serve with rice and kimchi.