Simple Way to Make Homemade My Simmered Pork Recipe- Easy Char Siu in a Pressure Cooker

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, my simmered pork recipe- easy char siu in a pressure cooker. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

My Simmered Pork Recipe- Easy Char Siu in a Pressure Cooker is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. My Simmered Pork Recipe- Easy Char Siu in a Pressure Cooker is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook my simmered pork recipe- easy char siu in a pressure cooker using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make My Simmered Pork Recipe- Easy Char Siu in a Pressure Cooker:

1. Make ready to 500 grams Pork block (butt (shoulder) or belly)
2. Get enough to cover the pork ○Water
3. Make ready to 200 ml ○Cooking sake
4. Prepare to 5 thin slices ○Ginger
5. Get For the char siu sauce:
6. Get ☆Soy sauce
7. Make ready ☆Sugar
8. Make ready ☆Mirin
9. Get (Add later) The pork poaching liquid

Instructions to make My Simmered Pork Recipe- Easy Char Siu in a Pressure Cooker:

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.

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