Gochujang spiced pork recipe

Ingredients

• 1 pound boneless pork shoulder, cut into short ¼- to ½-inch-thick slices
• 2 yellow onions, thinly sliced
• ¼ cup water
• 2 tablespoons gochujang (Korean red chile paste)
• 1 teaspoon sugar
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 1 tablespoon soy sauce
• 1 tablespoon rice wine
• 1 tablespoon toasted sesame oil
• ¼ to 1 teaspoon gochugaru (Korean ground red pepper) or cayenne pepper
• 1 tablespoon sesame seeds, for garnish
• ¼ cup sliced scallions, for garnish

1. In the Instant Pot, combine the pork, half the sliced onions, the water, gochujang, sugar, ginger, garlic, soy sauce, rice wine, sesame oil, and gochugaru. Stir until everything is well combined. Allow pork to stand at room temperature for 30 minutes or cover and refrigerate for up to 24 hours.
2. Secure the lid on the pot. Close the pressure-release valve. Select manual and set the pot at high pressure for 20 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
3. Heat a large cast-iron skillet over high heat. Using a slotted spoon, add the pork cubes and the remaining sliced onions to the skillet. When the pork and onions are very hot, add ¼ to ½ cup of the sauce from the pot and stir to combine with the pork. (If the pan is hot enough, the sauce should start to sizzle and caramelize quickly. You want the sauce to evaporate, leaving behind its tasty goodness on the meat.) Cook until the sauce has thickened and the onions have softened.
4. Sprinkle the meat with the sesame seeds and scallions. Serve with the remaining sauce from the pot.