Kimchi Pork Roast
Fall-apart pressure-cooked pork shoulder braised in kimchi, soy and brown sugar until sweet, salty and tangy.
Source
Recipe Info
Servings: 6
Prep: 15m
Cook: 1h10m
Total: 1h25m
Ingredients
- 1.5kg pork shoulder, cut against the grain into 2 equal pieces
- salt, to season
- 120ml soy sauce
- 60ml rice wine vinegar (or cider vinegar)
- 1 x 400g jar kimchi
- 200g brown sugar
Instructions
- Season the pork pieces all over with salt.
- Turn the Instant Pot to “Sauté”, then adjust to “More” until the display reads “Hot”. Sear the pork pieces one at a time until browned all over, then remove.
- Press “Cancel”, then add the soy sauce and vinegar to the pot, scraping up the browned bits from the bottom.
- Return the pork to the pot, then cover with the kimchi and brown sugar.
- Close the lid, set the valve to sealing, then pressure cook on “Manual”/“Pressure Cook” for 20 minutes per 450g of meat — around 70 minutes for a 1.5kg roast.
- Once the cooking time has elapsed, cancel and manually release the pressure. Remove the meat and cabbage with tongs — the meat will fall apart easily.
- If you’d like a sauce, press “Sauté” and let the pan juices reduce into a thick, shiny glaze.
- Pile the pork onto potatoes, rice, tacos or lettuce wraps and drizzle with the glaze.