Pressure Cooker Korean BBQ Pork Lettuce Wraps - Pressure cooker pork, Korean style with gochujang sauce, wrapped in lettuce leaves.
- 3 pounds Pork Western Ribs
- ½ teaspoon fine sea salt
- ½ cup water
- ½ cup soy sauce
- 3 cloves garlic
- 1 inch piece of ginger, cut in thin slices (each about the size of a quarter)
- 2 tablespoons Gochujang (Korean red pepper paste)
- Everything in the pot: Sprinkle the western ribs with the ½ teaspoon of salt. Add the pork to the pressure cooker pot, then pour in the water and soy sauce, scatter the garlic cloves and ginger slices, and top with the gochujang sauce.
- Pressure cook on high for 45 minutes with a Natural Pressure Release: Lock the lid and pressure cook on high pressure for 45 minutes in an electric PC or 40 minutes in a stovetop PC. Let the pressure come down naturally, about 15 minutes.
- Shred the pork and serve: Scoop the pork to a platter with a slotted spoon, discarding the garlic and ginger. Pour the pot juices into a fat separator. Shred the pork with forks, then pour just enough of the defatted pot juices over it to make it wet. Let your diners build their own lettuce wraps: hold a lettuce leaf like a bowl, and put a thin layer of white rice inside it. Top with some shredded pork, a little Kimchi or cabbage, and an extra squirt of gochujang on top of everything. Wrap up like a taco, and dig in.
- Can’t find Pork Western Ribs? Like I mentioned in the header, substitute a pork shoulder roast. Cut the pork roast into rough 1.5 by 1.5 by 6-inch strips, and it’s ready for this recipe.
- Country Ribs will work in this recipe…but they’re not as good as pork shoulder. They come from the loin, a leaner cut of meat. They dry out a bit more than pork shoulder in the pressure cooker.
- I prefer romaine hearts or bibb lettuce leaves for my lettuce wraps - the leaves are in a natural cup shape, making it easy to fill with ingredients.
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Category: Weeknight Dinner
- Method: Pressure Cooker
- Cuisine: Asian