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

• 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

1. Tie the pork with kitchen twine.
2. Brown the surface of the meat in a pan.
3. Combine the char siu sauce ingredients and microwave to dissolve the sugar.
4. Put the meat and the ingredients in a pressure cooker.
5. Heat to bring up to pressure over medium heat.
6. Turn the heat down to low and cook under pressure for 25 minutes.
7. Turn the heat off, and leave to cool down completely.
8. Take the pork out.
9. Put the combined char siu sauce (plus the pork cooking liquid) and the warm pork in a ziplock bag.
10. Leave to seep for at least half a day (or overnight), and it's done.
11. Grill the sliced pork briefly to use in ramen.
12. Simmer the leftover char siu sauce to reduce, and coat the meat with it to serve as a drinking appetizer.

enough, sake, thin slices ginger, soy sauce, sugar, mirin, later

Taken from cookpad.com/us/recipes/170253-my-simmered-pork-recipe-easy-char-siu-in-a-pressure-cooker (may not work)