Pressure Cooker Braised Pork Belly and Kimchi Stew

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.