Pressure Cooker Korean Soy-Glazed Pork Belly
Updated Feb. 9, 2021
- Total Time
- 1¼ hours
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup low-sodium soy sauce
- 2scallions, finely chopped (about ¼ cup)
- ¼cup turbinado sugar (or 3 tablespoons granulated sugar)
- 2tablespoons minced fresh garlic
- 2tablespoons minced fresh ginger
- 3dried shiitake mushrooms
- Kosher salt and black pepper
- 3½pounds skin-on pork belly, sliced lengthwise 1-inch-thick then cut into 4-inch pieces
- Steamed rice, lettuce cups, kimchi and gochujang, for serving
Nutritional analysis per serving (4 servings)
2221 calories; 211 grams fat; 77 grams saturated fat; 0 grams trans fat; 98 grams monounsaturated fat; 23 grams polyunsaturated fat; 35 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 44 grams protein; 1852 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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 ½ cup, 10 to 15 minutes.
- Step 3
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.
- Step 4
Serve with steamed rice, lettuce cups, kimchi and gochujang. Cut pork into bite-size pieces, wrap and enjoy.
Private Notes
Comments
I don't have a pressure cooker. Can anyone suggest how to cook this in a slow cooker?
3.5 lbs. of pork belly is A LOT of very rich meat. It fed my family of 3, and we have tons of leftovers. I'd say this recipe feeds 6, maybe 8. The sauce is delicious. Next time I'll cut the meat amount and up the mushrooms -- and maybe use a much less fatty cut than pork belly. (Also, as often with a InstantPot recipe, it takes more time than given. It always takes a while for the cooker to get up to pressure, and the "natural release" took almost 20 minutes. So allow more time than given.)
Amazing 5/5 recipe, one of my favorites on here. I did make some modifications based on comments: Skipped salt/pepper on the meat and reduced the soy sauce to 1/2 cup based on the “too salty” complaints. Pan seared the pork under high heat before it went into the cooker. Also skipped the shitaki and added about 1/2 tbsp of sesame oil. After the pork finished in the cooker, I broiled it to crisp it up a bit, and cooked button mushrooms in the sauce. Served with homemade kimchi. Delicious.
Didn’t have low-sodium soy sauce, so used ½ cup normal soy sauce, ½ cup water, and 4 TBSP brown sugar. Also added a 12oz box of fresh shiitake mushrooms, and basically a whole bundle of scallions instead of just 2 stalks. When serving, I didn’t add extra sauce on top, the pork felt plenty saucy on its own, and it wasn’t too salty at all! I also seared the pork belly in a large cast iron pan before adding to pressure cooker. Then drained most of the fat from the pan and left it till close to end of cooking time and then seared 2 chopped baby Bok Chois in the fat with juice of 1 lime. Loved this whole meal so much I have to restrain myself from immediately making it again. For how delicious it was, it was shockingly little labor. This type of hearty luscious meat entree normally takes me at least 3 hours to cook. It took 3 hours this time because I had a 3-month old baby strapped to my chest the whole time. Without him, I bet I could have done it in 1.5hrs.
This was delicious and very low effort. I did make it a two-day affair, which actually made it much easier. Day one: cook as described, then separately refrigerate the meat and cooking liquid. Day two: remove the solidified fat from the liquid - much easier than trying to remove hot fat. Then reduce the liquid while broiling the meat on all sides. Toss together to glaze the pieces before serving with rice and pickles. I will be making this again soon.
Using low-sodium soy sauce is the key here. I also added a splash of water to ensure no scorching. Really easy and excellent!