Bossam Korean Pork Belly Instant Pot – Tender, Flavorful, and Fast

If you love rich, melt-in-your-mouth pork with bold Korean flavors, this Instant Pot bossam is going to be a favorite. It turns a usually slow process into a weeknight-friendly meal without losing the depth you expect. The pork belly comes out tender, juicy, and perfectly seasoned, ready to wrap with crisp lettuce and tangy condiments.

It’s simple to prep, mostly hands-off, and ridiculously satisfying.

What Makes This Recipe So Good

• Fast but authentic-tasting: Pressure cooking infuses the pork with classic bossam flavors in a fraction of the time.
• Ultra tender texture: The Instant Pot gives you sliceable, buttery pork belly every time.
• Great for sharing: Build-your-own lettuce wraps make dinner fun and customizable.
• Flexible flavors: Adjust heat, sweetness, and aromatics to suit your taste.
• Easy cleanup: Everything cooks in one pot, and the sauce reduces right in the same insert.

What You’ll Need

• 2 to 2.5 pounds skinless pork belly, whole or in large chunks
• 1 small onion, quartered
• 6 cloves garlic, smashed
• 1-inch piece fresh ginger, sliced
• 3 green onions, cut into thirds
• 1 cup water or low-sodium chicken broth
• 1/2 cup soy sauce (low-sodium preferred)
• 2 tablespoons rice wine or mirin
• 1 tablespoon doenjang (Korean soybean paste) or 1 teaspoon miso as a sub
• 1 tablespoon gochugaru (Korean red pepper flakes), optional for heat
• 1 tablespoon brown sugar or honey
• 1 teaspoon whole black peppercorns (or 1/2 teaspoon ground)
• 1 small apple or pear, sliced (Korean pear if available)
• 2 bay leaves (optional)
• For serving: red or green leaf lettuce, perilla leaves if available, steamed rice
• For ssamjang sauce: 2 tablespoons doenjang, 1 tablespoon gochujang, 1 teaspoon sesame oil, 1 teaspoon honey, 1 clove minced garlic, 1 tablespoon finely chopped green onion
• Garnishes: sliced fresh chili, thinly sliced raw garlic, kimchi, cucumber sticks, toasted sesame seeds

Instructions

1. Mix the braising liquid: In the Instant Pot, add water or broth, soy sauce, rice wine, brown sugar, doenjang, gochugaru (if using), garlic, ginger, onion, green onions, pear or apple, peppercorns, and bay leaves. Stir to combine.
2. Add the pork belly: Place the pork belly in the liquid, fat side up. The liquid should come at least halfway up the meat.
3. Pressure cook: Seal the lid and cook on High Pressure for 60 minutes for a whole piece (45–50 minutes if cut into large chunks).Make sure the valve is set to Sealing.
4. Natural release: Let pressure release naturally for 15 minutes, then quick-release the rest.
5. Reduce the sauce: Carefully remove the pork to a cutting board. Switch the pot to Sauté and simmer the cooking liquid for 8–10 minutes to concentrate flavors. Skim excess fat if you like.
6. Optional crisp: For a lightly caramelized edge, pat the pork dry and sear it in a hot skillet for 1–2 minutes per side, or broil for 3–5 minutes.Don’t overdo it; you want tender, not crunchy.
7. Make ssamjang: Stir together doenjang, gochujang, sesame oil, honey, minced garlic, and green onion until smooth.
8. Slice and serve: Slice pork belly into 1/4-inch pieces. Spoon a little reduced sauce over the slices. Serve with lettuce, perilla, rice, ssamjang, kimchi, and garnishes.

How to Store

• Refrigerate: Store sliced pork with a few spoonfuls of the reduced sauce in an airtight container for up to 4 days.
• Freeze: Portion the pork and sauce in freezer bags for up to 2 months.Thaw overnight in the fridge.
• Reheat: Warm gently on the stovetop with a splash of water or broth, or microwave in short bursts to avoid drying.

Benefits of This Recipe

• Time-saving: Traditional bossam can take hours; the Instant Pot keeps it weeknight-friendly.
• Meal-prep friendly: The pork reheats well and works in bowls, wraps, and fried rice.
• Balanced flavor: Sweet, salty, savory, and a touch of heat for that classic Korean profile.
• Customizable: Choose your spice level and side dishes to match your mood.

What Not to Do

• Don’t skip the natural release: Quick-releasing too soon can toughen the meat.
• Don’t drown the pork: Too much liquid can dilute flavor. Aim for about 1.5 cups total.
• Don’t slice right away: Rest the pork 5–10 minutes so the juices settle.
• Don’t overseason with salt: Soy sauce and doenjang are already salty; taste the sauce before adding more.

Variations You Can Try

• Ginger-scallion twist: Add extra ginger and finish with a drizzle of ginger-scallion oil.
• Citrus note: Swap the pear for half an orange and a strip of orange zest.
• Spicy version: Add 1–2 tablespoons gochujang to the pot for bolder heat.
• Lean cut option: Use pork shoulder (same timing) for a slightly less fatty bossam.
• Low-carb wraps: Use all lettuce and skip the rice; add more crunchy cucumbers and radish kimchi.

FAQ

Can I use pork shoulder instead of pork belly?

Yes. Pork shoulder works well and cooks in the same time frame. It’s a bit leaner but still tender and flavorful.

Do I need doenjang for this recipe?

It adds depth and a true Korean savoriness. If you can’t find it, use a small amount of white or yellow miso. The flavor won’t be identical, but it’s close.

How thick should I slice the pork?

Aim for 1/4-inch slices. Thin enough to fold in a lettuce leaf, but thick enough to stay juicy.

What should I serve with bossam?

Lettuce or perilla leaves, ssamjang, steamed rice, kimchi, sliced garlic, fresh chilies, and crunchy cucumber or radish. Those textures and flavors make each wrap pop.

Can I make it ahead?

Absolutely. Cook and chill the pork in its sauce. Reheat gently before slicing. It actually tastes even better the next day.

Why reduce the cooking liquid?

Reduction concentrates flavor and creates a glossy, savory sauce to spoon over the slices. It ties the whole dish together.

Wrapping Up

Instant Pot bossam gives you deep, restaurant-level flavor without the long wait. With simple prep and a handful of Korean pantry staples, you’ll have tender pork belly ready for fresh, crunchy wraps. It’s easy, flexible, and perfect for sharing. Set out the toppings and let everyone build the bite they love.

Bossam Korean Pork Belly Instant Pot - Tender, Flavorful, and Fast

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 to 2.5 pounds skinless pork belly, whole or in large chunks
• 1 small onion, quartered
• 6 cloves garlic, smashed
• 1-inch piece fresh ginger, sliced
• 3 green onions, cut into thirds
• 1 cup water or low-sodium chicken broth
• 1/2 cup soy sauce (low-sodium preferred)
• 2 tablespoons rice wine or mirin
• 1 tablespoon doenjang (Korean soybean paste) or 1 teaspoon miso as a sub
• 1 tablespoon gochugaru (Korean red pepper flakes), optional for heat
• 1 tablespoon brown sugar or honey
• 1 teaspoon whole black peppercorns (or 1/2 teaspoon ground)
• 1 small apple or pear, sliced (Korean pear if available)
• 2 bay leaves (optional)
• For serving: red or green leaf lettuce, perilla leaves if available, steamed rice
• For ssamjang sauce: 2 tablespoons doenjang, 1 tablespoon gochujang, 1 teaspoon sesame oil, 1 teaspoon honey, 1 clove minced garlic, 1 tablespoon finely chopped green onion
• Garnishes: sliced fresh chili, thinly sliced raw garlic, kimchi, cucumber sticks, toasted sesame seeds

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Method

 

1. Mix the braising liquid: In the Instant Pot, add water or broth, soy sauce, rice wine, brown sugar, doenjang, gochugaru (if using), garlic, ginger, onion, green onions, pear or apple, peppercorns, and bay leaves. Stir to combine.
2. Add the pork belly: Place the pork belly in the liquid, fat side up. The liquid should come at least halfway up the meat.
3. Pressure cook: Seal the lid and cook on High Pressure for 60 minutes for a whole piece (45–50 minutes if cut into large chunks). Make sure the valve is set to Sealing.
4. Natural release: Let pressure release naturally for 15 minutes, then quick-release the rest.
5. Reduce the sauce: Carefully remove the pork to a cutting board. Switch the pot to Sauté and simmer the cooking liquid for 8–10 minutes to concentrate flavors. Skim excess fat if you like.
6. Optional crisp: For a lightly caramelized edge, pat the pork dry and sear it in a hot skillet for 1–2 minutes per side, or broil for 3–5 minutes. Don’t overdo it; you want tender, not crunchy.
7. Make ssamjang: Stir together doenjang, gochujang, sesame oil, honey, minced garlic, and green onion until smooth.
8. Slice and serve: Slice pork belly into 1/4-inch pieces. Spoon a little reduced sauce over the slices. Serve with lettuce, perilla, rice, ssamjang, kimchi, and garnishes.