My Simmered Pork Recipe- Easy Char Siu in a Pressure Cooker

Name: My Simmered Pork Recipe- Easy Char Siu in a Pressure Cooker
Cuisine: American
Ingredients: 300 to 500 grams Pork block (butt (shoulder) or belly); 1 enough to cover the pork ○Water; 100 to 200 ml ○Cooking sake; 4 to 5 thin slices ○Ginger; 3 tbsp ☆Soy sauce; 1 tbsp ☆Sugar; 1 tbsp ☆Mirin; 1 tbsp (Add later) The pork poaching liquid

cookpad.japan @cookpad_jp

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

cookpad.japan @cookpad_jp

Saved

Ingredients

300to 500 grams Pork block (butt (shoulder) or belly)
1enough to cover the pork ○Water
100to 200 ml ○Cooking sake
4to 5 thin slices ○Ginger
For the char siu sauce:
3 tbsp☆Soy sauce
1 tbsp☆Sugar
1 tbsp☆Mirin
1 tbsp(Add later) The pork poaching liquid

Saved

Steps

1

Tie the pork with kitchen twine. Brown the surface of the meat in a pan. Combine the char siu sauce ☆ ingredients and microwave to dissolve the sugar.
2

Put the meat and the ○ ingredients in a pressure cooker. Heat to bring up to pressure over medium heat. Turn the heat down to low and cook under pressure for 25 minutes. Turn the heat off, and leave to cool down completely. Take the pork out.
3

Put the combined char siu sauce (plus the pork cooking liquid) and the warm pork in a ziplock bag. Leave to seep for at least half a day (or overnight), and it's done.
4

Grill the sliced pork briefly to use in ramen. Simmer the leftover char siu sauce to reduce, and coat the meat with it to serve as a drinking appetizer.