Try this Kimchi Pork Roast recipe, or contribute your own.
Suggest a better descriptionCut the shoulder, going against the grain, into two equal pieces and season them with salt. Turn the Instant Pot on by pressing “Sauté,” then use the “Adjust” button to change the setting to “More.” Once the display reads “Hot,” sear the pieces of pork, one at a time, until they are browned all over. Remove all meat from the insert, press “Cancel,” then add the soy sauce and vinegar, scraping up all those lovely burnt bits with a wooden spoon.
Place the pork back in the insert, then cover with the kimchi and brown sugar. Close the pot, make sure the release valve is set to “Sealing,” then press “Manual” or “Pressure Cook” and select a cooking time of 20 minutes per pound. (For my three and a half pound roast, I went with 70 minutes.) Use this free time to make a side dish, or have a warming bath.
Once the cooking time has elapsed, press “Cancel,” manually release the pressure, open the Instant Pot, and remove all the meat and cabbage with tongs. (This will be a challenge because the meat will fall apart with a mere glance.) If you wish to make a sauce, press the “Sauté” button and let the pan juices reduce into a thick and shiny glaze.
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Serving Size: 1 (2456g) | ||
Recipe Makes: 1 | ||
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Calories: 2196 | ||
Calories from Fat: 36 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 244.2mg | 8 % | |
Potassium 10342.6mg | 272 % | |
Total Carbohydrate 533.8g | 157 % | |
Dietary Fiber 30.2g | 121 % | |
Sugars, other 503.6g | ||
Protein 50.9g | 73 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2196
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