This chashu is so easy to make in a pressure cooker! The onion sauce coats the tender pork perfectly - your rice will disappear in no time!
Ingredients
4 servings- Pork shoulder blockabout 500g
- Oila tiny amount
- ★Gingera pinch
- ★Onion1 medium, coarsely chopped
- ★Soy sauce6 tbsp
- ★Sugar3 tbsp
- ★Sake3 tbsp
- ★Water2 cups
Directions
65 min- 1
Pierce the surface of the 500g pork shoulder block all over with a fork to help it cook evenly. Tie it loosely with kitchen twine. Heat a tiny amount of oil in a frying pan over high heat and sear the pork on all sides until browned.
- 2
Add all the ★ seasonings (ginger, coarsely chopped onion, soy sauce, sugar, sake, and water) to the pressure cooker. Add the seared pork. Bring to pressure over high heat, then reduce heat to medium-low and cook for 20 minutes.
- 3
Remove from heat and let it rest with residual heat for 15 minutes. Open the lid and pierce the pork with a skewer - if no red juices come out, it's cooked through.
- 4
Return to heat and simmer, occasionally turning the pork to coat it in the sauce. You can add boiled eggs if desired.
- 5
Once the sauce coats the pork well, remove it from the pot and continue reducing the sauce to your desired consistency. The sauce will thicken a bit more as it cools, so stop a little before it reaches your target thickness.
- 6
For faster results, you can remove the pork to a plate and reduce the remaining sauce in a frying pan over high heat.
- 7
Once the sauce cools slightly and fat rises to the surface, place a paper towel on top and remove it immediately to skim off excess fat.
- 8
Wrap the hot pork in aluminum foil to prevent it from drying out.
Tips
You can chop the onion roughly since it will cook down completely. Stop reducing the sauce just before your desired consistency - residual heat will bring it to perfection. This versatile sauce also works wonderfully with fried rice and stir-fries.
Nutrition
Per serving- Calories380 kcal
- Protein32 g
- Fat20 g
- Carbs18 g
- Sodium3.2 g
This chashu is so easy to make in a pressure cooker! The onion sauce coats the tender pork perfectly - your rice will disappear in no time!
Ingredients
4 servings- Pork shoulder blockabout 500g
- Oila tiny amount
- ★Gingera pinch
- ★Onion1 medium, coarsely chopped
- ★Soy sauce6 tbsp
- ★Sugar3 tbsp
- ★Sake3 tbsp
- ★Water2 cups
Directions
65 min- 1
Pierce the surface of the 500g pork shoulder block all over with a fork to help it cook evenly. Tie it loosely with kitchen twine. Heat a tiny amount of oil in a frying pan over high heat and sear the pork on all sides until browned.
- 2
Add all the ★ seasonings (ginger, coarsely chopped onion, soy sauce, sugar, sake, and water) to the pressure cooker. Add the seared pork. Bring to pressure over high heat, then reduce heat to medium-low and cook for 20 minutes.
- 3
Remove from heat and let it rest with residual heat for 15 minutes. Open the lid and pierce the pork with a skewer - if no red juices come out, it's cooked through.
- 4
Return to heat and simmer, occasionally turning the pork to coat it in the sauce. You can add boiled eggs if desired.
- 5
Once the sauce coats the pork well, remove it from the pot and continue reducing the sauce to your desired consistency. The sauce will thicken a bit more as it cools, so stop a little before it reaches your target thickness.
- 6
For faster results, you can remove the pork to a plate and reduce the remaining sauce in a frying pan over high heat.
- 7
Once the sauce cools slightly and fat rises to the surface, place a paper towel on top and remove it immediately to skim off excess fat.
- 8
Wrap the hot pork in aluminum foil to prevent it from drying out.
Nutrition
Per serving- Calories380 kcal
- Protein32 g
- Fat20 g
- Carbs18 g
- Sodium3.2 g
Tips
You can chop the onion roughly since it will cook down completely. Stop reducing the sauce just before your desired consistency - residual heat will bring it to perfection. This versatile sauce also works wonderfully with fried rice and stir-fries.