Go Back

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

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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

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.