Braised Pork Belly and Kimchi Stew Pressure Cooker Recipe

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Recipe Category: Stew

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Braised Pork Belly And Kimchi Stew Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 6- to 8-quart – Time: 40 minutes at HIGH pressure

  • 1½ pounds slab pork belly, skin removed
  • sea salt and freshly ground black pepper
  • 1 large white onion, sliced
  • 2 cups kimchi cut into pieces 2 inches long
  • 2 medium carrots, cut into 1-inch chunks
  • 8 ounces white mushrooms, sliced (at least 2 cups)
  • 3 medium white or red new potatoes, cut into 1-inch chunks or quartered
  • 3 tablespoons mirin
  • ½ cup kimchi juice
  • 1½ cups low-sodium chicken broth
  • sliced green onions (white part and some of the green), for garnish.

KIMCHI

Method

  1. Slice the belly into 1-inch cubes
  2. Season on all sides with salt and pepper
  3. Remember that the more kimchi juice you add, the less salt you will need
  4. Heat a 6- to 8-quart pressure cooker over medium heat
  5. Add the pork belly cubes and sear on all sides until golden and brown, fat side down first for 5 minutes
  6. You shouldn’t need any oil as pork belly has plenty of fat
  7. When the pork is golden, remove to a bowl
  8. Drain off all but 2 tablespoons of the pork fat from the pot
  9. Increase the heat under the pot to medium-high
  10. Add the onions and cook over medium heat until lightly browned and soft, about 5 minutes
  11. Add the kimchi, carrots, and mushrooms and brown lightly, stirring as needed
  12. The mushrooms will release some juice
  13. Return the pork to the pot along with any accumulated juices and the potatoes, and mix well
  14. Add the mirin, kimchi juice, and broth to barely cover the pork and bring to a gentle simmer
  15. Close and lock the lid
  16. Set the burner heat to high
  17. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  18. Set a timer to cook for 40 minutes
  19. Remove the pot from the heat
  20. Open the cooker with the Natural Release method; let stand for 15 minutes
  21. Be careful of the steam as you remove the lid
  22. The pork should be incredibly tender
  23. Taste and add more mirin or kimchi juice to your taste, if you like
  24. Transfer the pork to a small rimmed platter or a Dolsot ceramic stone bowl (the traditional serving bowl for kimchi stews, specially made to retain heat) and sprinkle with green onions
  25. Pour the liquid from the pot into a sauceboat if you don’t have a stone bowl and serve
  26. Top each serving of pork belly with a generous ladle of the sauce

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