Pressure Cooker Braised Pork Belly and Kimchi Stew

pressure cooker braised pork belly and kimchi stew
  • Yield: 4 soup bowls
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 40m
  • Ready In: 50m

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Nutritional Info

This information is per serving.

  • Calories

    379
  • Fat

    14 g
  • Saturated Fat

    2.5 g
  • Polyunsaturated Fat

    2.2 g
  • Cholesterol

    185 mg
  • Sodium

    622 mg
  • Potassium

    346 mg
  • Carbohydrate

    49 g
  • Fiber

    1.8 g
  • Sugars

    0.9 g
  • Protein

    17 g

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

This recipe is for stovetop pressure cooker. If you use an electric instant pot: Set the machine to cook at high pressure. Set the timer to cook for 25 minutes. Using The Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Stir the stew well before serving.

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

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

Step 1

Season all sides of sliced meat with salt and black pepper.

Step 2

Heat pressure cooker over medium heat. Add seasoned pork and sear on all sides until golden-brown, fat-side down first, for 5 minutes. Remove seared pork from pressure cooker and transfer to a bowl.

Step 3

Drain off all but 2 tablespoons of pork fat from the pot. Increase heat to medium-high. Add sliced onion and cook, stirring, until lightly browned and soft (for about 5 minutes).

Step 4

Stir in kimchi, carrots and mushrooms. Brown lightly, stirring. The mushrooms will release some juice. Stir in sliced cabbage.

Step 5

Return seared pork to pressure cooker. Add mirin, kimchi juice and chicken broth. Gently bring to a simmer.

Step 6

Close pressure cooker and lock the lid. Set the burner temperature to high pressure. When cooker reaches high pressure, reduce the burner heat to low. Set timer to cook for 40 minutes.

Step 7

Remove pot from the heat. Carefully open pressure cooker and set aside for 15 minutes. The pork should be tender. Test and add more mirin and kimchi juice to your taste.

Comment (1)

  1. posted by Erza on December 11, 2017

    This recipe was amazing! Thank you for sharing.?

      Reply

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