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Instant Pot Sticky Gochujang Pork Belly Burnt Ends

Sticky Gochujang Pork Belly Burnt Ends
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4.9 from 12 reviews

These Korean flavor-inspired pork belly burnt ends are so tender, they melt in your mouth. And that lip-licking gochujang sweet heat sauce they are coated in is like a religious experience!

Ingredients

Marinade

  • 4 pounds pork belly (skin removed) cut into 2×1.5” pieces
  • 1 Tablespoon rice wine vinegar
  • 2 Tablespoon white peach juice
  • 1/4 cup low-sodium oyster sauce
  • 1/4 cup brown sugar
  • 2 tablespoons gochujang
  • 1 Tablespoon grated ginger
  • 3/4 teaspoon each of kosher salt and black pepper

For cooking

  • 1 cup pork stock (or chicken stock)
  • All of the marinade

Sauce

  • 2 Tablespoons rice wine vinegar
  • 1/4 cup white peach juice
  • 1/2 cup low-sodium oyster sauce
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 5 tablespoons gochujang
  • 2 Tablespoons grated ginger
  • 1 teaspoon each of kosher salt and black pepper
  • 2–3 Tablespoons of cornstarch

Instructions

  1. 24 hours prior to cooking, whisk together all of the marinade ingredients (minus the pork belly). Pour that over the cut pork belly, coat the pork belly, cover, and place into the fridge overnight (12-24 hours).
  2. When you’re ready to make, turn the Instant Pot to L3-L4 (Sauté) and add the Pork Belly cubes. Do NOT add oil and do not crowd. Sear the pork belly on all sides until they are caramelized on all sides. Work in batches.
  3. When all of the pork belly has been seared, shut the Instant Pot off, add in the pork stock, stir it around scraping up any bits on the bottom, and then add in the marinade liquid. Stir to combine and then add the caramelized pork belly bites back into the sauce. Close the lid and set it to 6 minutes. Allow it to do a Natural Release for 20 minutes.
  4. As you’re releasing the pressure, whisk together the sauce and set aside. Turn the oven on to broil and line a rimmed baking pan with foil (a cooling rack is optional). Open up the lid, carefully, and transfer the pork belly bites to the pan. They will be super tender to do it carefully.
  5. Place the pan into the oven and broil for a few minutes on each side. As the pork belly is under the broiler, use a fat separator and strain the liquid from the Instant Pot. Place the liquid only back into the pot (discard the fat) and also add in the sauce mixture. Place it on the sauce (L3-L4) and allow the sauce to reduce and thicken.
  6. Remove the pan from the broiler and set aside. The sauce can take about 10-15 minutes to thicken. If it thickens too much just add a splash or two more stock (or water). Once the sauce is thick, add the pork belly back into the pot, coating all sides. If desired, you can place the sauce bites back onto the baking sheet and back into the broiler but only for a few seconds as it will burn.
  7. To serve, top with toasted sesame seeds and green onions. Store leftovers in the fridge for up to 4 days.

Equipment

Notes

*Time does not include the 24-hour marinate or the 20 minutes of natural pressure release

Find it online: https://www.thekitchenwhisperer.net/2023/02/25/instant-pot-sticky-gochujang-pork-belly-burnt-ends/