Korean Food is super popular, especially here in Los Angeles and we have the most amazing K-Town offering extraordinary cuisine. There are blocks and blocks of unique restaurants, bakeries and quick cafes along Western Avenue that offer all sorts of savory and sweet Korean food. However, if you are like me, I enjoy creating recipes at home and Korean cuisine is not too difficult to make, especially if you have an instant pot or pressure cooker to assist in the process.
Pork Shoulder or Bo Saam as it is often called, is basically Korean pulled pork that is shredded and sometimes wrapped in lettuce leaves or served with a little Kimchi or rice, and topped with a tangy sauce. I thought it would be fun to make this pork dish in our Instant Pot with all the same authentic flavors.
Curing the pork overnight in a sugar & salt rub is all that it takes to infuse the meat before cooking. When ready to cook, sear the meat into a deep dark brown sphere and watch the sugars from the rub help caramelize the pork and seal in its juices.
For the sauce – scallions, ginger and a splash of soy and vinegar create a pungent drizzle to apply lightly over the pork. I prefer to serve the pork with my Quick Kimchi, brown rice and this amazing sauce. The entire meal is done within a few hours (most of it cooking time) and the results are the most delicious dining experience that you will share with friends or family in quite a while. So, call some of your besties and tell them the pork is in the pot cooking and share a Social Sunday together.
3 1/2 pound pork shoulder
1/4 cup sea salt
1/4 cup granulated sugar
3 tablespoons brown sugar
2 tablespoons vegetable oil
lettuce leaves, optional
3 scallions, sliced
1 tablespoon fresh ginger, grated
1 tablespoon fish sauce
2 teaspoons soy sauce
2 red wine vinegar
1/3 cup grapeseed or vegetable oil
1. In a large bowl, combine salt, granulated sugar and brown sugar. Rub mixture all over pork and cover with plastic wrap, refrigerate for at least 6 hours, preferably overnight.
2. Remove pork from dry brine mixture. Turn on Instant Pot to Manual and add 2 tablespoons of vegetable oil. After 2 minutes, begin searing all sides of pork, about 8 minutes in total.
3. Press Cancel on Instant Pot, then press Meat or Manual, and set to 120 minutes on high. Allow pot to manually release when done cooking.
4. While meat is cooking, whisk together scallions, ginger, fish sauce, soy sauce, vinegar and oil, set aside.
5. Remove meat from pot and shred into large chunks, serve with sauce, kimchi and rice. Enjoy!