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
Instructions
- 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.
- 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.
- 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.
- 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.
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