CATEGORIES: Baking, Breakfast, Beef, Chicken, Fish, Lamb, Pasta, Pork, Ramen, Vegetarian


  • 2.5 - 3 lbs boneless pork butt roast, trimmed and cut crosswise into 4 pieces

  • 54g Hoisin sauce

  • 53g light soy sauce

  • 53g honey

  • 50g red bean paste

  • 34g black rice vinegar

  • 2 garlic cloves, finely chopped

  • 2 cm ginger, finely chopped


Place the pork into the pressure cooker. 

Thoroughly mix the rest of the ingredients then give it a good massage into the pork. 

Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 45 minutes, adjusting heat as needed to maintain pressure.

Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid.

Set the pork aside in a bowl, let cool slightly, then shred. Over a medium high heat, reduce the liquid in the pot by half. Pour this tasty, fatty goodness over the pork and toss - ensuring it is all coated. 

Serve in a floury bap with a bed of kimchi.