I made chashu in a pressure cooker and the onion sauce was absolutely incredible — it totally blew me away! This is definitely the kind of dish that has you going back for bowl after bowl of rice! ♪
Ingredients
4 servings- Pork block (shoulder or belly)approx. 500g
- Oila very small amount
- ★Gingera pinch
- ★Onion, minced1 whole
- ★Soy sauce6 tbsp
- ★Sugar3 tbsp
- ★Sake3 tbsp
- ★Water2 cups
Directions
60 min- 1
Pierce the surface of the pork block (approx. 500g) all over with a fork, then tie it into shape with kitchen twine. Heat a very small amount of oil in a frying pan over high heat and sear the pork on all sides until browned.
- 2
Add all the ★ seasonings into the pressure cooker, then add the seared pork. Bring to high pressure over high heat. Once you hear a steady hissing sound, reduce to medium-low or low heat and cook for 20 minutes.
- 3
Turn off the heat and let it rest for 15 minutes using residual heat. Open the lid and pierce the pork with a bamboo skewer — if the juices run clear (not pink), it is fully cooked.
- 4
Return to the heat and simmer, occasionally turning the pork, to reduce the cooking liquid. You can also add boiled eggs at this stage if you like.
- 5
Once the sauce has coated the pork well, remove the pork and continue reducing the sauce to your preferred consistency. Since the sauce will continue to thicken off the heat, turn off the heat just before it reaches the desired thickness for a perfect finish.
- 6
If you want to finish quickly, remove the pork to a plate and reduce the remaining sauce in a frying pan all at once — though this does mean more dishes to wash.
- 7
Once the sauce has cooled slightly and the fat has risen to the surface, lay a sheet of paper towel over it and remove it immediately to skim off the excess fat.
- 8
Wrap the pork in aluminum foil while it is still hot to prevent it from drying out.
Tips
The onion can be roughly minced since it will be cooked down during braising. For the final reduction, turn off the heat just before the sauce reaches your desired consistency and let residual heat do the rest. The leftover sauce is incredibly versatile — use it in fried rice, stir-fries, and more!
Nutrition
Per serving- Calories337 kcal
- Protein21.2 g
- Fat18 g
- Carbs13.8 g
- Sodium2.1 g
I made chashu in a pressure cooker and the onion sauce was absolutely incredible — it totally blew me away! This is definitely the kind of dish that has you going back for bowl after bowl of rice! ♪
Ingredients
4 servings- Pork block (shoulder or belly)approx. 500g
- Oila very small amount
- ★Gingera pinch
- ★Onion, minced1 whole
- ★Soy sauce6 tbsp
- ★Sugar3 tbsp
- ★Sake3 tbsp
- ★Water2 cups
Directions
60 min- 1
Pierce the surface of the pork block (approx. 500g) all over with a fork, then tie it into shape with kitchen twine. Heat a very small amount of oil in a frying pan over high heat and sear the pork on all sides until browned.
- 2
Add all the ★ seasonings into the pressure cooker, then add the seared pork. Bring to high pressure over high heat. Once you hear a steady hissing sound, reduce to medium-low or low heat and cook for 20 minutes.
- 3
Turn off the heat and let it rest for 15 minutes using residual heat. Open the lid and pierce the pork with a bamboo skewer — if the juices run clear (not pink), it is fully cooked.
- 4
Return to the heat and simmer, occasionally turning the pork, to reduce the cooking liquid. You can also add boiled eggs at this stage if you like.
- 5
Once the sauce has coated the pork well, remove the pork and continue reducing the sauce to your preferred consistency. Since the sauce will continue to thicken off the heat, turn off the heat just before it reaches the desired thickness for a perfect finish.
- 6
If you want to finish quickly, remove the pork to a plate and reduce the remaining sauce in a frying pan all at once — though this does mean more dishes to wash.
- 7
Once the sauce has cooled slightly and the fat has risen to the surface, lay a sheet of paper towel over it and remove it immediately to skim off the excess fat.
- 8
Wrap the pork in aluminum foil while it is still hot to prevent it from drying out.
Nutrition
Per serving- Calories337 kcal
- Protein21.2 g
- Fat18 g
- Carbs13.8 g
- Sodium2.1 g
Tips
The onion can be roughly minced since it will be cooked down during braising. For the final reduction, turn off the heat just before the sauce reaches your desired consistency and let residual heat do the rest. The leftover sauce is incredibly versatile — use it in fried rice, stir-fries, and more!