If you cook up this char siu roast pork beforehand, you can use it in all sorts of things. Use any cut of pork you like. Just add the meat and the seasonings and flip a switch! After that, just check in on the meat and give it a nudge. The unique fragrance of the fried pork sauce is intensely appetizing!
Season the pork with salt and pepper, wrap in cooking twine, and lightly brown in a pan (no need to fully cook it yet).
Put all of the other ingredients besides the scallions and ginger in a rice cooker and whisk together. Lay the browned meat on the bottom and cover with scallions and ginger. Cover and switch it on!
In Step 2 I have the pork thigh tied with twine, but if using pork belly, there's no need to tie it up. I omitted that step.
Leave it alone for a while.
When it begins to steam, you'll be able to smell the delicious sauce.
Remove the lid (watch out for the steam) and turn the meat over a few times to really soak in the sauce. (It should smell delicious at this point!)
Cover and cook again, flipping over every 10 to 15 minutes. By the time the switch flips off, you should have rolled it over three times.
Once the switch flips off, it's done, but let it rest with the lid on for about 10 minutes. (If it turns on to the "keep warm" mode, unplug).
Remove from pot.
Cut off the twine and coat in remaining sauce. It looks like the real deal.
Slice and enjoy.
I may have sliced it a bit too thin here.
It's fully cooked and full of flavor, and the meat is really tender! This goes great in ramen, fried rice, or as a snack with sake.
Warning: It's dangerous to open the lid of the rice cooker while it's cooking.
Check the instruction manual for your rice cooker for other safety precautions.
Story Behind this Recipe
I made this with a 350 g block of pork loin. If you want a rich, juicy cut, go with pork belly, and if you're counting calories, go with pork thigh. If you leave the sauce together with the meat, I get the feeling it will get a little tough, so it's probably better to put the sauce on just before eating.
I wanted a crispy brown finish on the meat, so before cooking it through, I sautéed it in a pan without oil.