In under 30 minutes, have delicious Pressure Cooker Keto Bo-Ssäm Pork & Noodles that the whole family will enjoy!
Bo-Ssäm Pork
What is Bo-ssäm pork you ask me? Well, traditionally it’s a pork shoulder that has been marinated roasted slowly until it is melty and tender, eaten wrapped in leafy greens. One day I intend to make it the traditional way, but for now, I do in a quick way that I made up. If you want to make it the traditional way, there’s no better recipe than David Chang’s–he of Momofuku fame.
My ersatz version uses ground pork and the same seasonings, and hopes to approximate something close enough to it 🙂 Is it the same thing? Most definitely not. Is it a tasty, savory, low carb dish that comes together with no fuss? Why yes, yes it is.
This is why I call this Bo-ssäm style rather than just Bo-ssaäm Pork.
You will likely have almost everything the recipe calls for, but unless you do a lot of Korean cooking, you may not have the Gojuchang and maybe the Fermented bean paste , which I used instead of Doubanjiang because I couldn’t find mine.
If you buy these spices, I have a Korean Galbi recipe that uses gochujang, a lovely Szechuan Pork Soup that uses the doubanjiang, and a quick dan dan chicken recipe that uses the fermented bean paste.
Over the next few months I intend to master several more Korean and Sichuan recipes so hopefully, I can help you use those spices in other dishes.
Steps to make this Bo-Ssam Pork Recipe:
- Mix sauce ingredients
- Sauté ground pork until no longer pink
- Add bok choy and water
- Cook at high pressure 3 mins, QPR, and eat.
Have some leftover ground pork from making this recipe? Make my Keto Pork Stir Fry !
You may also want to check out my Keto Instant Pot Cookbook –the only Keto Cookbook authorized by Instant Pot. This cookbook is full of delicious recipes that even your non-keto Family will love.
? Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate.
Instant Pot Low Carb Bo-Ssäm Style Pork & Noodles
Ingredients
For Sauce:
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Ginger
- ▢ 1 tablespoon ( 1 tablespoon ) Garlic
- ▢ 2 tablespoon ( 2 tablespoon ) Gochujang
- ▢ 1 tablespoon ( 1 tablespoon ) bean paste or doubanjiang
- ▢ 1 tablespoon ( 1 tablespoon ) Soy Sauce
- ▢ 1/2 teaspoons ( 0.5 teaspoons ) Ground Sichuan Peppercorns
- ▢ 1 teaspoon ( 1 teaspoon ) Hot Sesame Oil , (optional)
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1/4 c ( 62.5 g ) Water
Other Ingredients
- ▢ 1 pounds ( 453.59 g ) ground pork
- ▢ 1 ( 1 ) bunch chopped bok choy , (about 4-6 cups)
Instructions
For Instant Pot
- Turn your Instant Pot on to Sauté and once it’s hot, add 1 tablespoon of oil. when this heats, add the ground pork, break up all lumps and cook until the pork is no longer pink.
- Add in the sauce and along with the water and use it to deglaze the pan.
- Add bok choy, seal and cook for 4 mins at high pressure, and quickly release all remaining pressure.
- Serve with shirataki noodles or zoodles for a low carb option, or over rice.
For Stove top
- Into a hot saucepan, add 1 tablespoon of oil. when this heats, add the ground pork, break up all lumps and cook until the pork is no longer pink.
- Add in the sauce and along with the water and use it to deglaze the pan.
- Add bok choy, cover and cook on a low simmer for 20 minutes until the pork is cooked through, the sauce has thickened and the bok choy is tender.
- Serve with shirataki noodles or zoodles for a low carb option, or over rice.
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Instant Pot Low Carb Bo-Ssäm Style Pork & Noodles
Ingredients
For Sauce:
- 1 tablespoon Minced Ginger
- 1 tablespoon Garlic
- 2 tablespoon Gochujang
- 1 tablespoon bean paste or doubanjiang
- 1 tablespoon Soy Sauce
- 1/2 teaspoons Ground Sichuan Peppercorns
- 1 teaspoon Hot Sesame Oil (optional)
- 1 teaspoon Kosher Salt
- 1/4 c Water
Other Ingredients
- 1 pounds ground pork
- 1 bunch chopped bok choy (about 4-6 cups)
Instructions
For Instant Pot
- Turn your Instant Pot on to Sauté and once it’s hot, add 1 tablespoon of oil. when this heats, add the ground pork, break up all lumps and cook until the pork is no longer pink.
- Add in the sauce and along with the water and use it to deglaze the pan.
- Add bok choy, seal and cook for 4 mins at high pressure, and quickly release all remaining pressure.
- Serve with shirataki noodles or zoodles for a low carb option, or over rice.
For Stove top
- Into a hot saucepan, add 1 tablespoon of oil. when this heats, add the ground pork, break up all lumps and cook until the pork is no longer pink.
- Add in the sauce and along with the water and use it to deglaze the pan.
- Add bok choy, cover and cook on a low simmer for 20 minutes until the pork is cooked through, the sauce has thickened and the bok choy is tender.
- Serve with shirataki noodles or zoodles for a low carb option, or over rice.
Instant Pot Low Carb Bo-Ssäm Style Pork & Noodles https://twosleevers.com/bo-ssam-pork/
Okay, so there is no such thing as Indian Smoked Pork Tenderloin. Well, I mean, there wasn’t until I made this thing. It’s smoked. It’s pork. It’s tenderloin. It’s seasoned Indian-style, so you know, hence the name Indian-Style Smoked Pork Tenderloin. The combination sounded good in my head so I thought I’d give it a try, and boy was I right!
Indian-Style Smoked Pork Tenderloin
So here’s the thing about it: it’s really quite simple.
- First you marinade the meat
- Then you brush off the marinade
- Then you smoke
- And then you use that leftover marinade to make a sauce with some half and half
Waste not, want not, amiright? Besides, delicious.
LOOKING TO TRY SOME MORE INDIAN INSPIRED TAKES ON CLASSIC CUISINE? TRY OUT MYKETO BEEF KHEEMA MEATLOAFANDBEEF BULGOGI BURGERSRECIPES!
?DID YOU MAKE THIS RECIPE? DON’T FORGET TO GIVE IT A STAR RATING BELOW! JUST CLICK ON THE STARS IN THE RECIPE CARD TO RATE.
Succulent Indian-Style Smoked Pork Tenderloin with Sauce
Ingredients
- ▢ 1 pound ( 453.59 g ) pork tenderloin
To Marinate
- ▢ 1 ( 1 ) Red Onion. chopped , chopped
- ▢ 4 cloves ( 4 cloves ) Garlic
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Ginger
- ▢ 1/4 cup ( 4 g ) Cilantro
Spices
- ▢ 1-2 teaspoons ( 1 teaspoons ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Turmeric
- ▢ 1/2 teaspoons ( 0.5 teaspoons ) Cayenne Pepper
- ▢ 1/2 teaspoons ( 0.5 teaspoons ) Ground Cumin
- ▢ 1 teaspoon ( 1 teaspoon ) Garam Masala
To finish
- ▢ 1/4 cup ( 60.5 g ) Half and Half
Instructions
- Place the pork tenderloin into a bowl.
- In a food processor or blender, purée the vegetables, and pour over the pork.
- Add spices and mix well. Cover and marinate for 1-2 hours if possible.
- Turn on smoker to 220F, place a pan of water in it, and use your favorite wood chips (I used maple just because)
- Brush off all the marinade off the pork (reserve this marinade). Smoke the pork until it registers 150F (about 2 hours) and then let it rest, covered with foil.
- In a small nonstick pan heat the reserved marinade. You want this well cooked. After it has sizzled well, add in the half and half, cook until thick and remove.
- Slice the pork and lay serve with the sauce.
