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.
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.
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.
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.
Story Behind this Recipe
I used a 2.5 liter pressure cooker. Storebought char siu pork has preservatives that I worry about, so I make my own instead. I poach the meat in sake to prevent it from becoming tough, and use as little soy sauce as possible in the seeping sauce.
Brown the meat to seal in the juices. If you poke the meat several times with a skewer before putting in the bag, the sauce flavors will penetrate well. The flavors will blend easily if you put the bag with the meat in a bowl and turn it over occasionally.