Pressure Cooker Braised Pork Belly and Kimchi Stew
- Cuisine: Korean
- Course: Main Dish
- Skill Level: Expert
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- Yield: 4 soup bowls
- Servings: 4
- Prep Time: 10m
- Cook Time: 40m
- Ready In: 50m
Average Member Rating
(3 / 5)
2 People rated this recipe
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Nutritional Info
This information is per serving.
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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.
posted by Erza on December 11, 2017
This recipe was amazing! Thank you for sharing.?