Pressure Cooker Braised Pork Belly and Kimchi Stew
- Servings : 4
- Prep Time : 10m
- Cook Time : 40m
- Ready In : 50m
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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.
- 1 ½ pounds (760 g) slab pork beely,skinned and cubed
- 1 large white onion,peeled and sliced
- 2 cups kimchi,cut into pieces
- 2 medium carrots,peeled and chunked
- 8 oz (240 g ) white mushrooms,slised
- 3 medium potatoes,peeled and chunked
- 3 tablespoons mirin
- 1/2 cup (125 ml) kimchi juice
- 1 ½ cups (370 ml) chicken broth
- salt and freshly ground black pepper to taste
Season all sides of cubed meat with salt and black pepper.
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.
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).
Stir in kimchi,carrots and mushrooms. Brown lightly,stirring. The mushrooms will release some juice.
Return seared pork to pressure cooker. Add potatoes and stir well. Add mirin, kimchi juice and chicken broth. Gently bring to a simmer.
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.
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.