Best Pressure Cooker Korean Soy Glazed Pork Belly Recipes
PRESSURE COOKER PORK BELLY (KAKUNI)
Use your instant pot to make this melt-in-your-mouth Pressure Cooker Pork Belly (Kakuni)! Enjoy the dish with steaming bowl of rice, and it could well be your family's favorite recipe.
Provided by Namiko Chen
Categories Main Course
Time 1h10m
Number Of Ingredients 12
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!
Nutrition Facts : Calories 1325 kcal, Carbohydrate 10 g, Protein 29 g, Fat 126 g, SaturatedFat 45 g, Cholesterol 350 mg, Sodium 905 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 72 g, ServingSize 1 serving
PRESSURE COOKER KOREAN SOY-GLAZED PORK BELLY
This hearty braise requires minimal ingredients and makes use of a pressure cooker to reduce hours of work into just 45 minutes of hands-off cooking. The pork belly soaks up the Korean-inspired marinade of soy sauce, garlic, ginger and scallions, and a good dose of black pepper balances the sweet-salty flavors. To finish, the cooking liquid is reduced into a silky sauce that glazes the meat. Serve the tender pork in crisp fresh lettuce cups to balance the richness of the meat. Leftovers can be chopped and reheated in tomato sauce for a quick and tasty Bolognese sauce.
Provided by Kay Chun
Categories dinner, grains and rice, meat, main course
Time 4h
Yield 4 servings
Number Of Ingredients 9
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.
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