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

It's delicious with homemade char siu!Finish all the prep work before starting to cook. If you microwave freshly cooked rice, you can evaporate excess moisture. You don't have to use cold rice (which is the standard for fried rice). Lard imparts a richer flavour. After adding the green onion finish stir-frying immediately. Recipe by Cooking S Papa

Let's try this easy chicken rice for your dinner tonight!Watch the video too:https://youtu.be/tHapC75-36o▷ Daruma CookingHappy Cooking : )#chicken #charsiu #hainan #rice

My husband made this for us on his day off. The kids loved it too. It was eaten up in no time!It may look like a lot of ingredients, but it's no big deal. The miso is essential to the sauce! If you are worried about the egg exploding, make a hole in the yolk with a toothpick. For 4 servings. Recipe by meimey

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

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

☆Easy prep and simple steps. Turn on the switch then leave it (o^^o)

Adapted from CookingLight.com

I tried this recipe when I bought a cheap pork block.It's even more delicious if you simmer for longer.The key is to use lots of sake to make the meat tender.Make sure to simmer it for a while to soften it up if you're serving it to children.If you don't like the fat, remove any hard fat after it's been chilled. For 2-3 servings. Recipe by coesa

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

This is one of our best recipes. The flavor is mind blowing, it very simple and yet very good.We hope you enjoy.

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