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Chashu Pork Roast (pressure cooker)

January 10, 2013 by Jennifer Che 2 Comments

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This post is a part of a larger post about making ramen using a kit from the famous ramen shop in Tokyo, Rokurinsha.I hope this doesn’t get old too soon, but I’m having so much fun with my new pressure cooker.I’m still floored by the idea that something that should take hours to cook can be finished in 1/3 the time, just because it’s cooked under a higher pressure (and thus a higher temperature).
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I decided to make braised chasu pork as one of several components of my super complicated “instant” ramen from Rokurinsha in Tokyo. I was already cooking the pork belly sous vide for 36 hours; why not go all out and try to cook the pork roast in a pressure cooker?I had actually originally planned on making pork shoulder. Unfortunately, the normal American supermarket that I visited didn’t have any, so I had to settle for “pork roast”, which is leaner than shoulder (or butt), and therefore, harder to make super soft and tender.

Nevertheless, the pressure cooker performed gorgeously.  I stopped by a grocery store on my way home from work; picked up some pork roast; and managed to cook the meat in an hour for our ramen dinner.

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The recipe is pretty simple, actually. Gather up your typical Asian aromatic (onions, ginger, garlic, and scallions).
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Briefly brown the pork roast until a nice, brown surface forms on both sides.
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Add your aromatics.
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Then add all the lovely flavoring liquids, such as soy sauce, mirin, sake, and water. Cook under pressure for about 1 hour (minimum), and 2 hours for insanely soft results.

We did eat a portion of it after it had cooked for one hour. We left the rest of it in the pressure cooker and continued to cook it for another hour. After two hours, even the super lean pork roast was meltingly tender.

I’m guessing if you used pork shoulder/butt (which is higher in fat content), you won’t need to cook it for as long as I cooked the pork roast.

Assemble, and enjoy!
Untitled

Chashu Pork Roast
2 lbs pork shoulder
200 mL soy sauce
200 mL sake
200 mL water
100 mL mirin
5 tablespoons sugar
2 stalked of scallions
5 cloves of garlic
2 inch knob of ginger

Sear pork shoulder on all sides in pressure pot. Add liquids and aromatics. Cook until sugar is melted. Cover and wait until pressure reaches 4 bars. Cook for 2 hours. Cool and slice.

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Filed Under: Asian, Japan, Japanese, Meat, Pork, Ramen, Recipe

« East Coast Grill (brunch)
“Homemade” Rokurinsha Ramen (Tsukemen) »

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Comments

  1. lise says

    December 8, 2015 at 11:12 pm

    can I cook pork roast potatoes and carrots in power pressure cooker xl all at the same time

    Reply
    • Jennifer Che says

      December 14, 2015 at 8:12 am

      Hi Lise,
      I don’t see why you can’t cook them at the same time, though I think carrots in generally cook faster, so you’ll end up with very soft carrots, which might be fine for your application.
      Jen

      Reply

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Welcome to Tiny Urban Kitchen!

JenChe

Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am a Boston to Hong Kong transplant, born and raised in Ohio with parents from Taiwan. Feel free to head on over to the About page if you want to learn more about me, or just explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!
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