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. Helpful Hints 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.

Story Behind this Recipe A char siu pork made from pork belly. The poaching liquid and the marinade for the char siu become the soup for the ramen! It's authentic, but surprisingly easy too! Helpful Hints ●By putting the freshly poached hot pork in hot marinade, and letting the pork cool down in it, it will become very well flavored.

Uncle Tetsu Cheese Cake