Braised Pork Belly In Preserved Soya Beans Recipes

PRESSURE COOKER KOREAN SOY-GLAZED PORK BELLY

Pressure Cooker Korean Soy-Glazed Pork Belly image

This hearty braise requires minimal ingredients and makes use of a pressure cooker to reduce hours of work into just 45 minutes of hands-off cooking. The pork belly soaks up the Korean-inspired marinade of soy sauce, garlic, ginger and scallions, and a good dose of black pepper balances the sweet-salty flavors. To finish, the cooking liquid is reduced into a silky sauce that glazes the meat. Serve the tender pork in crisp fresh lettuce cups to balance the richness of the meat. Leftovers can be chopped and reheated in tomato sauce for a quick and tasty Bolognese sauce.

Provided by Kay Chun

Categories dinner, grains and rice, meat, main course

Time 4h

Yield 4 servings

Number Of Ingredients 9

Ingredients

3/4 cup low-sodium soy sauce
2 scallions, finely chopped (about 1/4 cup)
1/4 cup turbinado sugar (or 3 tablespoons granulated sugar)
2 tablespoons minced fresh garlic
2 tablespoons minced fresh ginger
3 dried shiitake mushrooms
Kosher salt and black pepper
3 1/2 pounds skin-on pork belly, sliced lengthwise 1-inch-thick then cut into 4-inch pieces
Steamed rice, lettuce cups, kimchi and gochujang, for serving

Steps:

In a pressure cooker, combine soy sauce, scallions, sugar, garlic, ginger, mushrooms and 1 teaspoon black pepper, and mix well. Lightly season pork belly with salt and pepper, and add to cooker. Toss pork in the sauce, massaging the sauce into the meat. Arrange pork in an even layer on top of the sauce. Lock pressure cooker lid in place and set steam vent to sealing position. Select high pressure and cook for 30 minutes. Let pressure release naturally.
Transfer pork and mushrooms to a large plate. Carefully pour liquid into a fat separator or large bowl and degrease. Return liquid to the pressure cooker. Using the sauté function, simmer until reduced to about 1/2 cup, 10 to 15 minutes.
Meanwhile, thinly slice the mushrooms. Once the liquid is reduced, add the pork and mushrooms to the cooker and simmer, stirring, until warmed through and evenly coated in the sauce, about 3 minutes. Transfer to a serving platter and spoon the sauce on top.
Serve with steamed rice, lettuce cups, kimchi and gochujang. Cut pork into bite-size pieces, wrap and enjoy.

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