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

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, my simmered pork recipe- easy char siu in a pressure cooker. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

My Simmered Pork Recipe- Easy Char Siu in a Pressure Cooker is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. My Simmered Pork Recipe- Easy Char Siu in a Pressure Cooker is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular 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 can achieve that.

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

1. Prepare 300 to 500 grams Pork block (butt (shoulder) or belly)
2. Take 1 enough to cover the pork ○Water
3. Take 100 to 200 ml ○Cooking sake
4. Take 4 to 5 thin slices ○Ginger
5. Get For the char siu sauce:
6. Get 3 tbsp ☆Soy sauce
7. Take 1 tbsp ☆Sugar
8. Make ready 1 tbsp ☆Mirin
9. Get 1 tbsp (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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