Braised Pork Neck with Aged Kimchi
Braised Pork Neck with Aged Kimchi
Always a Delight: Pork Neck and Aged Kimchi Stew
The combination of aged kimchi and pork is always a winner! Let’s make a hearty braised dish with thick pork neck and aged kimchi.
Ingredients- 500g Pork neck, cut into thick slices
- 1/2 head Aged kimchi
- 1 Onion, cut into thick slices
Cooking Instructions
Step 1
First, rinse the aged kimchi lightly under running water to remove excess brine and any loose bits from the core. Be careful not to rinse too much, as you want to retain the delicious flavor of the kimchi. Place the whole kimchi head at the bottom of the pressure cooker.
Step 2
Pat the pork neck slices dry with paper towels to remove any excess blood. This step is crucial for a clean and pure flavor. Once the blood is removed, arrange the pork neck slices neatly on top of the aged kimchi. (While pork ribs are also excellent for this dish, thick pork neck provides a wonderfully rich and tender result.)
Step 3
Cut the onion into thick slices and scatter them evenly over the pork. As the onions cook, they release their natural sweetness, which beautifully complements the slightly spicy and sour notes of the kimchi. Add just enough water to mostly cover the ingredients. Secure the lid of the pressure cooker. Bring to high heat, and once the pressure starts to release, reduce the heat to medium-low and cook for 40-50 minutes. Longer cooking times will make the pork even more tender and the kimchi more deeply flavored.
Step 4
When a delicious aroma fills your kitchen, carefully release the pressure from the cooker before opening the lid. You’ll be greeted by a wonderfully rich and satisfying braised pork neck and aged kimchi! The depth of flavor from the aged kimchi means no extra seasoning is usually needed. Serve this dish hot, perhaps over a bowl of steamed rice, for an incredibly comforting and flavorful meal!
