Pressure Cooker Braised Pork Belly and Kimchi Stew

Pressure cooker braised pork belly and kimchi stew. This delicious pork recipe belongs to Korean cuisine. All Korean cooks have their recipe for kimchi jigae, a home-style stew made with pork belly, kimchi, and green onions.

You may also like Coconut Shrimp Soup, another tasty recipe cooked in a pressure cooker.

Korean cuisine is a vibrant and diverse culinary tradition that has captivated food lovers worldwide. From its bold flavors to unique cooking techniques, Korean food offers an unforgettable dining experience.

This post will take you on a journey through the rich and fascinating world of Korean cuisine, uncovering the secrets behind some of its most beloved dishes. Get ready to tantalize your taste buds and discover the magic of Korean cooking!

One of the most iconic dishes in Korean cuisine is braised pork belly, also known as samgyeopsal. This dish showcases the art of braising, a traditional Korean cooking technique that slowly simmers meat in a flavorful liquid until it becomes tender and succulent. The key to achieving the perfect texture and flavor lies in the balance of ingredients and careful heat control.

The pork belly is first marinated in soy sauce, garlic, ginger, and other seasonings to infuse it with rich flavors. Then, it is slowly cooked in a pot with broth, soy sauce, and spices, allowing the meat to absorb all the delicious flavors. As the pork belly simmers, it becomes incredibly tender, with the fat melting away and the heart becoming melt-in-your-mouth tender.

The result is a dish that is both savory and indulgent, with a depth of flavor that is truly satisfying. Whether enjoyed on its own or wrapped in lettuce leaves with ssamjang sauce, braised pork belly is a true delight for the senses and a testament to the mastery of Korean culinary techniques.

In Korean cuisine, kimchi stew is a beloved dish showcasing fermented kimchi’s bold and vibrant flavors. This stew perfectly exemplifies how different ingredients create a harmonious and satisfying dish. The stew’s base is rich and flavorful broth, typically made from anchovies, kelp, and other aromatics.

The star ingredient, of course, is the kimchi, which adds a tangy and spicy kick to the stew. The combination of the umami-rich broth and the spicy kimchi creates a depth of flavor that is truly unique. Various ingredients such as tofu, pork, or seafood can be added to enhance the texture and taste.

These ingredients add protein and contribute their distinct flavors to the stew. The result is a hearty, comforting dish that warms the soul and satisfies the palate. Whether enjoyed on a cold winter day or as a lovely meal any time of the year, kimchi stew is a must-try dish for anyone looking to explore the wonders of Korean cuisine.

In this part of the post, we will explore the wonders of pressure cooking and how it can transform your Korean cuisine experience. Pressure cookers are a game-changer in the kitchen, allowing you to cook dishes a fraction of the time without compromising on flavor.

When it comes to Korean cuisine, using a pressure cooker can help you achieve tender and flavorful results with minimal effort. The high-pressure environment inside the cooker helps to break down tough cuts of meat, like pork belly, making them incredibly succulent and melt-in-your-mouth.

Additionally, the intense heat and steam created by the pressure cooker infuse the ingredients with rich flavors, enhancing the dish’s overall taste. Whether making a hearty pork belly stew or a flavorful kimchi jjigae, the pressure cooker will be your secret weapon for creating delicious Korean meals in no time.

So, get ready to unlock the magic of pressure cooking and elevate your Korean cuisine to new heights!

Pressure Cooker Braised Pork Belly and Kimchi Stew

Ingredients

• 1 ½ pounds (760 g) slab pork beely, skinned and sliced
• 1 large white onion, peeled and sliced
• 2 cups kimchi, cut into pieces
• 2 medium carrots, peeled and sliced
• 8 oz (240 g ) enoki mushrooms
• 3 tablespoons mirin
• 1/2 cup (125 ml) kimchi juice
• 1 ½ cups (370 ml) chicken broth
• 1/2 head cabbage, sliced
• salt and freshly ground black pepper

Method