Instant Pot Bossam (Korean Boiled Pork Belly) Recipe

Ingredients

  • 3 lb Pork Belly (long strips)

  • 1/4 cup Doenjang (Korean fermented soy bean paste) or miso paste

  • 1 onion (peeled and halved)

  • 2 green onions (trimmed and halved)

  • 10-12 garlic cloves (1 entire head, halved)

  • 3 inch ginger (sliced thinly)

  • 1 Tbsp instant coffee or 1 cup regular coffee

  • 1 tsp peppercorns

  • 2 tsp salt

  • 1 Tbsp sugar

  • 6 cups water

Instant Pot Instructions

  • Place all ingredients in the Instant Pot: pork belly, doenjang, instant coffee, ginger, garlic, onion, salt, sugar, peppercorns

  • Add water

  • Turn on simmer mode to get it cooking for a few minutes

  • Lock the lid and set for manual mode.

  • Adjust cooking time according to thickness of pork belly:

    • 14 minutes: for skinny, short pork belly that's 1-2 inches thick

    • 16 minutes: for medium sized, meaty pork belly that's 2-3 inches thick

    • 18 minutes: for extra thick + meaty pork belly that's 3-4 inches thick

  • When the timer beeps, manually release the steam. When all the steam has released, open the lid. 

  • Use tongs to remove the pork belly from the Instant Pot container. This prevents the pork belly from overcooking.

  • When it’s cooled to room temperature, slice into thin strips and serve with rice, sesame oil, and salt

To serve and store

  • If you’re feeling fancy, arrange on a platter or in restaurant-style stainless steel bowls with long spoons and metal chopsticks. Serve alongside kimchi, butter lettuce or romaine lettuce, or your favorite banchan

  • Keep the pork belly submerged in the liquid until ready to serve

  • Store in the fridge (submerged in the liquid), skim off any fat that congeals, and reheat on the stove (with the liquid).

Note: Frozen pork belly cooks beautifully in the instant pot. Make sure that the pork belly strips are separated from each other (not in one big clump) and add 1 additional minute to the cook time.

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