Instant Pot Korean BBQ Pork with Lettuce Cups Kit

What You Get

Pork shoulder (see note below)

Gochujang (Korean red chile sauce)

Green onions

Shredded carrots

Sesame seeds

Butter lettuce

Cilantro

Cooked rice

What You'll Need

Salt

Brown or granulated sugar

Vegetable oil

Soy sauce

Rice or white wine vinegar

Step 1

Drain the pork, pat dry with paper towels, season generously with salt, and rub with 1 tablespoon firmly packed brown sugar. Set the Instant Pot to the sauté setting on high, and warm 1 tablespoon vegetable oil. Add the pork and sear until browned, about 3 minutes per side. Stir in 1 cup water, 1 tablespoon gochujang, 1 tablespoon soy sauce, and 2 teaspoons vinegar. Cover, seal the vent, and cook on high pressure until tender, 45 minutes. Manually release the pressure, 5 minutes.

Step 2

Meanwhile, thinly slice the green onions. In a bowl, combine the carrots and green onions, 3 tablespoons vinegar, 2 tablespoons vegetable oil, 1 teaspoon soy sauce, the sesame seeds, and a pinch of sugar. Toss to combine and set aside to marinate. Trim and wash the lettuce leaves, and pat dry, and set aside until ready to serve. Pick the cilantro leaves and toss the stems.

Step 3

Transfer the pork to a plate and lightly shred it, discarding any bones. Add the shredded pork back into the liquid to combine with the juices.

Step 4

Just before serving, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.

Step 5

To build the lettuce cups, place the lettuce leaves on plates, and fill with the rice and pork. Top with the carrot slaw, drizzle with more gochujang, scatter with the cilantro leaves, and serve warm.