Korean Momofuku Bo Ssam
A Korean-style pressure-cooked pork shoulder served with a rich reduced sauce. Ready in about 1 hour 5 minutes. Servings 10.
⏱️ Prep: 15 min🍳 Cook: 50 min
Nutrition
per per serving512
Calories
38.2g
Protein
4.2g
Carbs
37.2g
Fat
Ingredients
| 1 stick | butter | |
| 3 pounds | 1.4 kg | pork shoulder |
| 0.25 cup | 60 ml | doenjang (korean soybean paste) |
| 0.5 teaspoon | 2.5 ml | Gochugaru |
| 0.5 cup | 120 ml | chicken bone broth |
| 1 tablespoon | 15 ml | tamari sauce |
| — | sea salt and ground black pepper, to taste | |
| 1 tablespoon | 15 ml | castor sugar |
| 2 tablespoons | 30 ml | walnuts, ground |
| 0.5 cup | 120 ml | yellow onions, chopped |
| 2 | garlic cloves, minced | |
| 1 heaping tablespoon | lard, at room temperature | |
| 0.5 cup | 120 ml | orange juice |
| 2 | bay leaves |
Instructions
Korean Momofuku Bo Ssam
(Ready in about 1 hour 5 minutes | Servings 10)
Per serving: 512 Calories; 37.2g Fat; 4.2g Carbs; 38.2g Protein; 2.3g Sugars
- Press the "Sauté" button to preheat your Instant Pot. Melt the lard and brown the pork shoulder for 5 minutes, turning once or twice.
- Add the onions, garlic, broth, orange juice, tamari sauce, salt, black pepper, teaspoon Gochugaru, and sugar.
- Secure the lid. Choose the "Manual" setting and cook at High pressure for 50 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
- Transfer the pork shoulder to a cutting board; allow it to cool; then, cut into slices.
- Then, press the "Sauté" button again. Add the remaining ingredients and let it simmer for 5 to 6 minutes or until the sauce is thoroughly heated and reduced by half.
- Spoon the sauce over the pork and serve. Bon appétit!