Pressure Cooker Korean Soy-Glazed Pork Belly
- Total Time
- 1¼ hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 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
Ingredient Substitution Guide
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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- 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
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Cooking Notes
Veej
I don't have a pressure cooker. Can anyone suggest how to cook this in a slow cooker?
Sam
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.)
Adam H
Can anyone suggest an alternative to pork belly? Would short ribs or Boston Butt work?
Ryan
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.
Alex
I would have to think that searing the pork belly first would add such a deeper layer of flavor and texture? Am I wrong for thinking that? I am worried that the pressure cooked PB will have a chewy texture
tnwilli
Delicious but a tad salty. Next time I will not salt the pork belly as directed, maybe sub in a little bit of water, and increase the amount of sugar since I really like sweet-savory combinations. I served this over rice with kimchi and bok choy sautéed in ginger garlic and soy sauce. Seared the leftovers to make tacos with pickled vegetables the next day for lunch. It tasted even better the next day. So easy. A definite keeper.
Gottlob Frege
Used pork butt since Whole Paycheck had no pork belly; added a soupcon of fish sauce. If you search on the web for 'Korean coleslaw' you will find recipes for an easy to make side that goes well with this, a kind of kim chi that you don't have to let sit your fridge for 2 weeks. I'd say this was a keeper --very easy, though reducing the broth after you take out the pork took longer than 15 minutes.
maggie
I just made this and it’s awesome. Pork belly is tender and rich, sauce is a bit salty but when I reduced it with a little more sugar and some pepper condiment it turned out rich and tasty. So good with rice and lettuce.
Susanne
A squeeze of lime brightens the pork.
Lewis
I used the same recipe, put everything in the slow cooker and cooked it on low for 8 hours. Then I defatted the liquid and put everything back into a Dutch Oven. Refrigerated overnight and reheated in the oven at 250 for an hour or so. Leave the lid off if you want to thicken the sauce. Delicious.
alli
If it’s a meat-based dish that can be cooked 8 hours on low or 4 hours on high in a slow cooker, it’s almost guaranteed that it will be done to perfection in 25-30 minutes in a pressure cooker
christine
What a delicious dish this was! The recipe should be altered, though, to take out the step of seasoning the pork with salt. Luckily I left that, but it was still quite salty. I’d also suggest adding some gojujang or garlic Chile paste at the end for a nice zip. (if you do this I’d suggest cutting down on the soy sauce to avoid oversalting.)
Angie
Pour the liquid into clear glass container and let it sit fir a few minutes. All of the fat will rise to the top. Then you can just gently skim the top of the liquid with a shallow spoon and remove as much fat as you can. You can also purchase a fat separator to make the job very easy.
Maddy
Just made this and loved it. We bought 3.75 lb of pork belly and made the recipe in our 3 qt. Instant Pot. There was no way we could fit all the pork belly in this size pressure cooker, so we froze probably 1-1.5 lbs. (something to note if you have the same model). Added a little bit more sugar when reducing sauce to help with salt level. Also used fresh shiitake, not dried, and they were delicious. Not a meal you can eat often, but such a treat when you do!
Ngoc
We made this using pork shoulder, and it was delicious. Used regular soy sauce (not low sodium), which made it saltier than we like and wished I’d reduced the amount of salt added. Served with brown rice, wilted spinach and kimchi mixed up — it was an amazing rice bowl.
Addie Lou
I ended up starting this recipe with a 3.5 lb pork belly I had smoked for 8 hours. It had a nice bark but wasn't quite where I wanted/what I was expecting to eat. This turned out FANTASTIC. I would do it all over again. After the pressure cook and removal of the excess fat, I cut up a couple of Japanese eggplant, fresh Anaheim peppers and one clove of elephant garlic as well as the scallions and cooked that under pressure for another 10 minutes. I did have to add a cup of water for the 2nd half
Mark
I don’t know if it’s because I didn’t prep my meat correctly or if it’s because I don’t eat a lot of pork belly. But the thick layers of soft fat were a real turn off. The flavor was good but I had to significantly sear the meat on a cast iron to make it a texture I found enjoyable.
Sheryl K.
Incredibly salty. Would not make again.
Valerie
Does anyone have recommendations on whether or not I can throw the pork belly in to the instant pot semi frozen?
Liz
This was so good! We only had a little over 1 lb of pork belly so I reduced the ingredients by more or less 1/3, except that I did 1/4c soy sauce and 1/2C water to ensure that there was enough liquid in the pressure cooker. I was worried that if I reduced the liquid to 1/4 c that there wouldn’t be enough to cook for 30 min. This worked fine as any extra liquid came out when I reduced the sauce. I would do it that way again.
Lauren
Does anyone have any tips on turning this into a bolognese sauce? Never done this before.
RN
Delicious with cubes of chuck steak.
M
My version: Mix soy sauce, scallions, garlic, ginger, sugar, 1 t hot sesame oil, T unsweet rice wine, 2 t each chili garlic paste & gochujang and T of buckwheat honey. Brown pork in instant pot, remove, brown sliced fresh shiitake mushrooms, remove. Add back the pork, 1 cup pineapple cubes, sauce and cook for 30 min on high, then natural release (this took 50 min). Remove pork mixture, degrease sauce. Broil pork to crisp. Add back pork, mushrooms and reduce sauce. Over rice in lettuce cups.
Rob
I cut the sugar back and it was still a little too sweet for my taste. I'd go with 1 tablespoon next time. After taking from the pressure cooker I shred the meat then spread it on a broiling pan and broiled on low for about 20 minutes. That improved the texture with crispy bits and cooked off some more of the fat.
Juan Carlos
Used two cups of soy sauce and 1 cup of Japanese BBQ sauce. Did not add any extra salt, came out amazing.
Garrett
I would suggest more Mushrooms.
Penny Desmond
Delicious. Didn't salt the pork. Took the suggestion to broil the pork belly, because wanting that crisp caramelization seemed intuitive and it was fantastic. I got impatient reducing the sauce and so thickened with a tapioca flour slurry. Served over rice, will hands down make again. Costco has super cheap pork belly.
C
I added 1 1/2 cups of sake to the braising liquid, along with a 1/4 cup of Mirin and a generous dash of Shichimi Tōgarashi (Japanese Chili Pepper seasoning) for heat. I also broiled the cooked pork belly after pressure cooking, before adding it back into the reduced sauce. Served over Steamed Rice with Garlic-Sesame Charred Broccoli and topped with a sprinkling of Umeboshi Furikake on top - it was the best 30 minute meal I’ve ever made. So, so delicious.
Tricia
This is very delicious, and very rich. Definitely needs the lettuce and rice, can lose the kimchee and gochugang. This worked well with about 2.25# of skinless pork belly and all the other ingredients unchanged. For meat and fat lovers only.
Donna
Based on the reviews, we only peppered the belly and did 1/2 cup soy. We soaked the mushrooms and did 1/4 cup of the mushroom liquid to make up the difference. We added about a tablespoon of garlic, chili paste as well. Nice heat that doesn’t over power. Next time we’d add more mushrooms but very delicious and minimal work.
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