Name: Instant Pot Bossam-Style Pork Belly
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 4 to 6 servings
Cuisine: asian
Ingredients: 1 small yellow onion, quartered; 6 cloves garlic, smashed; One 2-inch piece fresh ginger, sliced; 1 Asian pear, quartered; 3 tablespoons doenjang; 2 tablespoons soy sauce; 2 tablespoons kosher salt or chicken powder; 1 tablespoon brown sugar; 4 to 5 whole black peppercorns; 3 pounds skin-on pork belly, cut into 3- to 4-inch-wide sections; 2 to 4 cups water, or enough to cover the pork; 2 tablespoons doenjang (see Cook's Note); 1 tablespoon gochujang; 1 tablespoon rice vinegar; 2 teaspoons honey or brown sugar; 1 teaspoon toasted sesame oil; 1 small garlic clove, finely grated; 1 scallion, finely sliced; 1 to 2 tablespoons water, as needed; Butter lettuce or green leaf lettuce leaves; Cooked short-grain rice; Quick Radish Kimchi, recipe follows, or prepared store-bought napa cabbage kimchi; Sliced scallions, optional; Toasted sesame seeds, optional; 4 cups Korean radish or daikon, cut into 1/2-inch cubes; 4 teaspoons kosher salt; 2 teaspoons plus 1 tablespoon sugar; 2 tablespoons gochugaru; 2 tablespoons rice vinegar; 2 teaspoons fish sauce

Directions

Special equipment:

an Instant Pot® multi-cooker

For the pork belly: Combine the onion, garlic, ginger, Asian pear, doenjang, soy sauce, kosher salt or chicken powder, brown sugar and peppercorns in an Instant Pot® multi-cooker (see Cook's Note). Add the pork belly and enough water to cover. Lock the lid and pressure cook on high for 16 minutes.
Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure. Transfer the pork belly to a cutting board and let it rest for 20 minutes. The goal is tender pork belly that still holds its shape. The fat should be soft and silky, but the meat should stay intact so you can cut clean, generous slices. Cut crosswise into 1/2- to 3/4-inch-thick slices and serve warm.
For the easy ssamjang: Stir together the doenjang, gochujang, rice vinegar, honey, sesame oil, garlic and scallion. Add enough water to make the sauce thick but spoonable.
For serving: Top a lettuce leaf with rice, pork belly, ssamjang and kimchi. Sprinkle with scallions and sesame seeds if using. Fold and eat in one or two bites.

Quick Radish Kimchi:

Toss the radish with the salt and 2 teaspoons of the sugar and let sit for 10 minutes.
Drain off any excess liquid. Add the gochugaru, rice vinegar, fish sauce, garlic, ginger, scallions and remaining 1 tablespoon sugar. Toss well. Let sit another 10 to 15 minutes before serving. This is a quick, fresh kimchi, not a long-fermented one. You’re looking for crunch, heat and acidity to cut through the richness of the pork belly.

Cook’s Note

Doenjang is Korean fermented soybean paste. It’s salty, earthy, funky and loaded with umami. Gochujang brings chile, sweetness and heat. Doenjang brings the deep savory fermented flavor. Together with sesame oil, garlic and a little acid, they become ssamjang — the sauce made for wrapping meat in lettuce. Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer's guide.