You Can Cut it with Chopsticks: Tender Pork Chunks Using a Pressure Cooker

I wanted a simple recipe to cook simmered pork that's soft and well-flavored.Please adjust the amount of seasoning to your liking. Recipe by umemodoki

Store-bought char siu pork can be dry or hard, or too salty. This is the delicious homemade char siu we make all the time.To store this for some time, stop at Step 4. Heat it up, container and all, in the microwave just before eating. Recipe by TOMOTOMO

Once, while stopping by a local ramen shop, I was eating really delicious stewed pork chunks, and asked the store owner how to make them; they said that they boil it for hours to make the stewed pork chunks. I was wondering if I could make that restaurant's delicious stewed meat chunks in a short amount of time during the middle of my busy day, and came up with this.It is important to wipe the pressure cooker clean in Step 4. This is done in order to get rid of the scum that surfaced from boiling the meat, and to make the final result look and taste good. Recipe by XLR250R.

I used a 2.5 liter pressure cooker. Storebought char siu pork has preservatives that I worry about, so I make my own instead. I poach the meat in sake to prevent it from becoming tough, and use as little soy sauce as possible in the seeping sauce.Brown the meat to seal in the juices.If you poke the meat several times with a skewer before putting in the bag, the sauce flavors will penetrate well.The flavors will blend easily if you put the bag with the meat in a bowl and turn it over occasionally. Recipe by Kichiri-monja

You can eat this melt in your mouth char siu at home.Please be advised that the cooking time may vary according to the manufacturer of your pressure cooker.I chop up the end pieces of the char siu and put it in fried rice. Recipe by Bi-jo

Pressure cookers are heavy seem difficult to use, but I wanted to make tender, sauce-rich pork belly cubes, so I tried making them in my rice cooker.You can set the timer so that they're ready at dinner time, so it's easy! But you do have to warm up precooked rice in the microwave to eat with the pork.The meat will shrink quite a bit while cooking.To prevent the meat from falling apart and to minimize shrinkage, brown the surface of the pork belly block first before cutting it into cubes.I cut the block into 8 pieces in the photos, but 6 pieces may be better. For 4 servings. Recipe by Shijimi24

Simmered pork belly made easily in a pressure cooker.By adding a little vinegar, the pork will become tender and the cloying quality of the fat will be lessened. Cook under pressure to start to make the meat and vegetables tender quickly, then finish by simmering uncovered, for a concentrated rich flavor. You can also simmer it with carrots or potatoes. For 4 servings. Recipe by LaLaHappy1

This is a simple stewed pork chunk recipe that you can make in 15 minutes using a pressure cooker.The flavor doesn't soak in so well since it is made quickly, so I tweaked the flavoring. This is seasoned so that kids can eat it easily too! Recipe by TOMOTOMO

Pork blocks were on sale so I made simmered pork in a pressure cooker.I didn't tie the pork with twine, parboil, marinate, or brown it beforehand. I did none of those things, and I still got tender, delicious simmered pork with no problems.Please adjust the simmering time depending on your pressure cooker! I use a brand called Katsuryoku-gama from Asahi Kasei. Recipe by Youkorin

By using a pressure cooker, you can make a pork simmer in just 40 minutes with a genuine taste!A lot of people don't like pressure cookers, but with my "Ma Roniex" cooker, it's just like cooking with a regular pot. Definitely check out their home page!When the pressure starts, the sizzling sound and the rumbling of the counter-weight might be scary to some. If you're one of these people I recommend the "Ma Roniex" pressure cooker. It doesn't make any of those sounds, and with a glass lid you can use it like a regular pot after pressure cooking. Recipe by hf370418

I didn't have orange juice on hand, so I used orange marmalade instead.If you find the odor of the meat to be too strong, or if you want to get rid of the excess fat for a healthier dish, boil the spare ribs in hot water with about 2 tablespoons of sake added and drain the meat well beforehand. Then, move on to Step 1 by grilling them in the frying pan. Recipe by APPLEN

If you want a nice meal in 20 minutes, don't hesitate! I use a well-known brand of skillet/pressure cooker that has literally "saved my day"!

My husband'a curry has various seasonings in it, and my family all loves his "manly curry." But it takes 5 hours to make, so we can only eat it a few times a year. I studied how to get close to his curry, and became able to make it deliciously in a shor amount of time using a pressure cooker.Fat will render out of the pork belly meat when boiled, so removing properly with a paper towel before adding grated garlic and ginger will greatly reduce the calories. Adding 2 tablespoons mango chutney with the vegetables to boil will make this even more delicious. In Step 10, you can also add separately boiled potatoes. Recipe by Kanakanarinrin

I have always eaten this Japanese recipe. Please use delicious domestically-produced pork for events or for dinner guests.Make sure to cleanly wipe remaining grease. Add water in the sauce in Step 5 if there is not enough broth.500 g x 2 bottles produces this broth. Recipe by Daimajo

This is a hearty dish for guys. I made it when my husband exclaimed, "I want to eat meat!!" It takes a while to make, but you just have to keep it on the heat, so you can make this while cooking other dishes. It is a miraculous simmered pork belly, which will soon be gone in no time.The meat will shrink while simmering, so it would be better to cut the meat slightly big. Recipe by Mogutan1022

My whole family loves hamburgers with ketchup flavored sauce!When I combined the sauce with chopped pork which is very cheap, it turned out to a pretty tasty rice bowl topping.Getting rid of the acidity of the ketchup and using butter to make it taste richer are the two key points.This is has a generous proportion of vegetables, so adjust the amounts if you prefer a more meaty ratio.- If making this in one frying pan, sauté the onions first and then add the green peppers. (Make sure to sauté the onions well).- I like the sauce to be rich and on the sweet side, so I use Chuno Japanese Worcestershire-style sauce. (if you are using regular Worcestershire sauce and want to make it sweeter, just add more mirin.)- When cooking the meat, it will lump together at first, so break it up with cooking chopsticks while sautéing. Recipe by moj

A friend gave me a pressure cooker, so I tried making simmered pork belly with it, something I was never good at before. My husband used to make it for me before, but I got a bit competitive, and looked at lots of cookbooks to come up with my own adaptation...and this is the result.Adjust the final simmering time to your taste. The pork is delicious even without this simmering step, but it makes it taste richer, so I simmer it down until it's almost too much. It becomes almost too rich... It can burn easily, so pay attention. Recipe by ange

My family usually makes boiled pork, but I modified the recipe to make roast pork. Since the pork is only simmered for a short time, it remains tender. You can replace the sugar with a little honey if you'd prefer. You can use pork that's already tied in a net as it is if that's easier than binding it yourself. This recipe will be easier if you unbind the meat just before marinating.For Step 1, please simmer the pork with the lid on and use as thick a pan as possible. For Step 2, it's OK if the juices aren't completely cooled, but please let it sit for at least 3 hours. By letting the meat sit until it has cooled, you get more flavor.When you are marinating the meat in Step 2, remove the air from the bag and tightly seal it shut. Recipe by Yuuyuu0221

I wanted to change up my usual stewed pork chunks, so I added awamori and brown sugar. The sweetness of the brown sugar can't be described in words, it's just delicious.This turns out refreshing by cooking out the grease in the beginning. It takes time and effort, but it will turn into tender stewed pork chunks.The awamori makes the meat tender, and seems to do the job of getting rid of the odor. Recipe by Ruitan

I wanted to come up with a recipe using the rice cooker.Everything is left up to the rice cooker so I don't have any hints. Just switch on your rice cooker machine on as you would with regular rice. Recipe by Komatsuta

When my son was just over a year old, I took him to Taiwan for a visit. My dad cooked a big pot of hand-cut braised pork and served it over white rice for him. My son was so happy eating it, bowl after bowl, never getting tired of it. Seeing his grandson enjoy the meal so much, my dad was over the moon with pride. 😊 My dad's family recipe for braised pork rice is unique and delicious because he adds half a piece of fermented tofu to the braising liquid. The sweetness and aroma of the fermented tofu elevate the dish's flavor. I say that after eating this legendary braised pork rice, you'll crave it again. Try cooking it, and you'll see. 😆❤️ Feel free to visit my Facebook blog when you have time ❤️:https://bit.ly/3OyfL0K

I like new potatoes that a fried and then simmered in sauce, so I cooked them up quickly and easily using a pressure cooker.There will be broth when you open the lid, so boil it down until it thickens. For 4-5 servings. Recipe by Mitsuko nesan

I bought a pork shoulder at the grocery store. I cut it myself with a regular kitchen knife, so the shape isn't perfect, but the flavor is delicious. I hope you give it a try! This is a recipe where you simply put all the seasonings and pork together in a rice cooker. I think it might be the easiest chashu recipe in the world. To be honest, searing the meat in a pan first would give you more depth of flavor, but this version is still very delicious. If you don’t have a rice cooker, you can also use an electric pressure cooker. #Japanesefood #CA2025

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

I used to make these cutlet sticks with beef, but it turned out so tasty and cheap when I used pork chunks! It's now a standard dish in our family.The meat may fall apart when dredging, so make sure to squeeze them well.Go ahead and use bamboo skewers that were bought at ¥100 shops. Recipe by Minapon

The trick is to make the ribs tender in a pressure cooker, then coat them with BBQ sauce for a delicious finish.The origin of this recipeIt's like making a BBQ version of braised pork.

This is a rich stew with juicy tendons that goes well with rice.You might feel the taste is a bit weak right after Step 4, but the flavor will concentrate as you boil it down. Stir gently as to not crush the daikon. If you're not using a pressure cooker, boil for 40 minutes. For 4 people. Recipe by LaLaHappy1

This recipe makes not only the fat, but also the meat part tender and moist. I'm still experimenting to make more delicious kakuni.Simmer slowly - this is the key.Parboiling and cooling down the meat after simmering keeps it moist. Recipe by La Land

Simmered pork belly cubes can get tough if you cut corners, so I came up with this easy recipe. My husband loves this so I make it at least once a month.Make sure to use pork belly. For 2-3 servings. Recipe by mi0921

Even if you're not great at cooking, you can easily make an authentic-tasting dish with this simple slow cooker pork and daikon recipe. The pork is tender like braised pork belly, and the daikon absorbs the flavors, while the eggs turn out like marinated eggs.The origin of this recipeI happened to see a slow cooker on a TV shopping channel and was captivated by how easily it could create authentic flavors. I bought one online and the first thing I made was this pork and daikon dish. I was amazed at how different it tasted compared to when I made it in a pot, especially the flavor of the meat.