Roast Pork Kimchi Will Warm You to the Bone
Cool autumn weather has many names. This is known to some as “handcuff season”. For others, it’s “pumpkin spice time.” For me, it’s the “Thanksgiving panic”, but it’s also the “fried season” – my favorite time of the year.
Do not misunderstand me; this time of year can just as easily be called “ soup season, ” but the warm and tender, crumbling mass of grilled meat is more comforting than any bowl of liquid. The chak roast is great, but lately I’ve been dreaming of pork shoulder blades. Due to the amount of time it takes to stew a large piece of fatty meat, this kind of roast is not usually considered a weekday meal, but if you put in a little effort with the Instant Pot, it will be on the table in a little over an hour.
Like the Mississippi roast , it has a lot of flavor and few ingredients. Aside from the Instant Pot, our secret weapon in this recipe is the kimchi jar. The fermented, spicy, salty kale mixture gives the roast character, so you only need three other ingredients to make this insanely delicious pile of crumbling pork with a sweet-salty, slightly funky sauce. To make it tonight, you will need:
- 1 3-4 lbs pork shoulder
- 1/2 cup soy sauce
- 1/4 cup rice wine vinegar (or apple cider vinegar for a slightly different flavor profile)
- 1 can of 14 oz kimchi
- 1 cup brown sugar
Cut a spatula against the fibers into two equal parts and season with salt. Turn on the Instant Pot by pressing “Sauté”, then use the “Adjust” button to change the setting to “More”. As soon as “Hot” appears on the display, roast the pork, one at a time, until they are browned. Remove all the meat from the liner, press Cancel, then add the soy sauce and vinegar, scraping off all those lovely burnt pieces with a wooden spoon.
Place the pork back in the insert, then top with the kimchi and brown sugar. Close the pot, make sure the release valve is in the Seal position, then press Manual or Pressure Cooking and select a cook time of 20 minutes per lb. (I spent 70 minutes on my three and a half pounds of roast.) Use this free time to prepare a side dish or take a warming bath.
When the cooking time has elapsed, press Cancel, manually release the pressure, open the instant cookware and remove all meat and cabbage with tongs. (This will be a problem because the meat will fall apart at a glance.) If you want to make a sauce, press the Sauté button and let the juice turn into a thick and shiny icing. Spread the meat over potatoes or rice, use it in a taco or salad, or toss it into ramen. Sprinkle with icing and use in your most comfortable, cozy clothing.