Soft Char Siu Pork Belly Cooked In A Pressure Cooker
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
Soft Char Siu Pork Belly Cooked In A Pressure Cooker
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
Cooking Instructions
- 1
Cut up the pork so it will fit in the pressure cooker. Brown the pieces of meat on all sides.
- 2
Put the pork in the pressure cooker, and add ginger and enough water to cover the ingredients. Position the lid on and pressurize once it starts the steam.
- 3
Turn off the heat and leave to cool. When the pressure comes down, open the lid and skim off the scum. Add the ☆ ingredients, bring the pressure back up, and cook for 5 minutes. Remove from the heat and leave to de-pressurize naturally.
- 4
Slice the meat. Transfer the meat and its juices to a microwave safe container with a lid, and leave in the refrigerator overnight. The next day you'll have flavorful char siu pork.
- 5
Save the cooking liquid by skimming off the white fat that comes to the surface and transferring to another container. Use it in fried rice or as a simmering sauce to season boiled eggs and so forth.
- 6
The char siu is great on ramen or hot somen noodles. It's melt-in-your-mouth soft!
- 7
Here's some fried rice made with the char siu.
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