Easy Char Siu Roast Pork Right from a Rice Cooker

Name: Easy Char Siu Roast Pork Right from a Rice Cooker
Cuisine: American
Ingredients: 350 grams Pork (whichever cut you like); 4 stalks Green onion or scallion; 1 knob Ginger; 1/2 clove Garlic; 1/2 tbsp Sesame oil; 1 Salt and pepper; 2 tbsp Soy sauce; 3 tbsp Sugar; 1 tbsp Mirin

cookpad.japan @cookpad_jp

I made this with a 350 g block of pork loin. If you want a rich, juicy cut, go with pork belly, and if you're counting calories, go with pork thigh.
If you leave the sauce together with the meat, I get the feeling it will get a little tough, so it's probably better to put the sauce on just before eating.

I wanted a crispy brown finish on the meat, so before cooking it through, I sautéed it in a pan without oil. For prepares 350 g of meat. Recipe by sweetpia

cookpad.japan @cookpad_jp

I wanted a crispy brown finish on the meat, so before cooking it through, I sautéed it in a pan without oil. For prepares 350 g of meat. Recipe by sweetpia

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Ingredients

350 gramsPork (whichever cut you like)
4stalks Green onion or scallion
1knob Ginger
1/2 cloveGarlic
1/2 tbspSesame oil
1Salt and pepper
2 tbspSoy sauce
3 tbspSugar
1 tbspMirin

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Steps

1

Season the pork with salt and pepper, wrap in cooking twine, and lightly brown in a pan (no need to fully cook it yet).
2

Put all of the other ingredients besides the scallions and ginger in a rice cooker and whisk together. Lay the browned meat on the bottom and cover with scallions and ginger. Cover and switch it on!
3

In Step 2 I have the pork thigh tied with twine, but if using pork belly, there's no need to tie it up. I omitted that step.
4

Leave it alone for a while. When it begins to steam, you'll be able to smell the delicious sauce.
5

Remove the lid (watch out for the steam) and turn the meat over a few times to really soak in the sauce. (It should smell delicious at this point!)
6

Cover and cook again, flipping over every 10 to 15 minutes. By the time the switch flips off, you should have rolled it over three times.
7

Once the switch flips off, it's done, but let it rest with the lid on for about 10 minutes. (If it turns on to the "keep warm" mode, unplug).
8

Remove from pot.
9

Cut off the twine and coat in remaining sauce. It looks like the real deal.
10

Slice and enjoy. I may have sliced it a bit too thin here. It's fully cooked and full of flavor, and the meat is really tender! This goes great in ramen, fried rice, or as a snack with sake.
11

Warning: It's dangerous to open the lid of the rice cooker while it's cooking.
12

Check the instruction manual for your rice cooker for other safety precautions.