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Pressure cooker kimchi and pork-belly soup

Name: Pressure cooker kimchi and pork-belly soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Ingredients: 1 tbsp olive or groundnut oil; 1 onion, finely chopped; 200g lean or fatty belly pork (depending on taste), diced; 1 tsp sugar or honey; 4 garlic cloves, finely chopped; 25g fresh ginger, finely chopped (optional); 300g kimchi, roughly chopped (see intro on previous page); 1 litre stock (veg or chicken); 2 tbsp light soy sauce; 4 spring onions, halved and shredded lengthways; Small bunch coriander, pulled into small sprigs; Sesame oil or https://www.deliciousmagazine.co.uk/recipes/chilli-oil/chilli oil to serve

By: Catherine Phipps

Published: 9 Jan 23
Updated: 25 Mar 24

Pressure cooker kimchi and pork-belly soup

Use your pressure cooker to make this hearty pork and kimchi soup in next to no time. Serve the spicy broth with a drizzle of chilli oil.

Recipe from Modern Pressure Cooking: The Comprehensive Guide to Stovetop and Electric Cookers, with Over 200 Recipes by Catherine Phipps (Quadrille, £26) Photography © Andrew Hayes-Watkins.

Have a bash at making homemade chilli oil.

Easy
January 2023

Test kitchen approved

Serves 4
Hands-on time 20 min. Simmering time 15 min

Use your pressure cooker to make this hearty pork and kimchi soup in next to no time. Serve the spicy broth with a drizzle of chilli oil.

Recipe from Modern Pressure Cooking: The Comprehensive Guide to Stovetop and Electric Cookers, with Over 200 Recipes by Catherine Phipps (Quadrille, £26) Photography © Andrew Hayes-Watkins.

Have a bash at making homemade chilli oil.

Dairy-free recipes

Nutrition: per serving

Calories: 317kcals
Fat: 16.9g (5.7g saturated)
Protein: 25.8g
Carbohydrates: 13.2g (6g sugars)
Fibre: 4.4g
Salt: 3.3g

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Ingredients

1 tbsp olive or groundnut oil
1 onion, finely chopped
200g lean or fatty belly pork (depending on taste), diced
1 tsp sugar or honey
4 garlic cloves, finely chopped
25g fresh ginger, finely chopped (optional)
300g kimchi, roughly chopped (see intro on previous page)
1 litre stock (veg or chicken)
2 tbsp light soy sauce
4 spring onions, halved and shredded lengthways
Small bunch coriander, pulled into small sprigs
Sesame oil or chilli oil to serve

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Method

Heat the oil in the pressure cooker over a high heat, then add the onion and pork. Fry, stirring, until the pork is browned on all sides, then stir in the sugar or honey along with the garlic and, if using, ginger.
Cook for a minute more, then add the kimchi. Pour in the stock/ water, then season with salt and pepper. Close the lid. Bring up to pressure and cook for 15 minutes. Remove from the heat and leave to drop pressure naturally.
Add the soy sauce, taste for seasoning, then serve topped with spring onions, coriander and a drizzle of your preferred oil.