Ingredients:
Serving size: 1 meals for 2 adults + 3 kids + some leftovers
3 lbs of pork belly (not sliced but long strips – I got mine from Costco)
7 cups of water
1 onion, halved
a bulb of ginger
4 green onion stalks, halved
10 garlic cloves
1 tbsp instant coffee
2 tbsp of Korean soybean paste
1 tsp of peppercorns
2 tsp of salt
1 tbsp of sugar
Radish Kimchi:
1 lb of radish, julienned
4 tbsp of Gochugaru
1.5 tbsp of fish sauce
1 tbsp of fermented salted shrimp
3 tbsp of minced garlic
1.5 tbsp of sugar
1 tbsp of sesame seeds
3 stalks of green onions, chopped
Lettuce wraps:
1/4 head of napa cabbage
8 cups of water
1 cup of salt
Directions:
1. Pork – Place all ingredients in an instant pot with the pork belly strips. Close the lid and set the function to HIGH pressure for 18 minutes. QR when done and remove pork belly strips from the IP to avoid from cooking further.
2. Lettuce wraps – in a large bowl, mix together 8 cups of water and 1 cup of salt. Individually pick the napa cabbage leaves and submerge them for 1-1.5 hours until the leaves turn soft and withered.
3. Radish kimchi- add julienned radish to a large bowl. Add 2 tsps of kosher salt and mix it in well. Let it sit for 15 minutes.
Squeeze out excess water. Place the radish back in the bowl and add the kimchi ingredients. Mix well by hand.
*For the kids’ pickled radish, I used 1 cup of pickled radish from the big batch from above and added 1 tbsp of sugar and 1 tbsp of rice vinegar.
4. When the pork has cooled to room temperature, slice the pork strips and plate with cabbage leaves, spicy radish kimchi, and fermented salted shrimp. I also added sliced garlic and Korean peppers. Enjoy!
* If you’re not using an IP, add all ingredients to a large pot and cover and cook for 1 hour over medium high heat. Turn the pork over occasionally. Afterwards, turn down the heat to low and cook for another 15 minutes. When done, remove the pork strips and let them cool before slicing and serving.
