I made ramen with chashu and a parfait. We also had cake that was store bought.

The chashu was made in the Instant Pot from a recipe found on Ice or Rice. I have also made chases using a recipe found on Chopstick Chronicles that does not use an Instant Pot. Both are good. The broth was loosely based upon this recipe. I made the soft boiled Pekin duck eggs in the Instant Pot for 6 minutes on low pressure based upon this post and I marinated them in the chashu sauce. The ramen noodles were store bought from the refrigerator section.

The parfait was made using Junket Raspberry Danish Dessert. I was going to make the next layer a vanilla junket custard but my custard failed to set so I replaced it with some Knox gelatine, plain yogurt, and juice using part of the recipe on the back of the box. I put the left over gelatin in molds for dessert later in the week. I topped with with whipped cream.

Pressure Cooker Japanese Chashu

Ingredients

• 500 g pork belly, skin on
• 1/2 cup japanese soy sauce
• 4 slices ginger
• 1 cup water
• 1/2 cup cooking sake
• 4 garlic, crushed
• 1 leek
• 1/2 cup mirin

Directions

• Roll up the pork belly with the skin side out. Run some butcher twine under the middle of the pork. Tie a double knot to secure the pork tightly. Leave the short end about 2 inches long. Pull the long end to wrap around the pork belly and tie another double knot.
• In a pot of boiling water, blanch the pork belly for about 10 minutes.
• Transfer the pork to a pressure cooker. Add soy sauce, leek, ginger, water, sake, garlic, and mirin.

• Cover with the lid and cook for 90 minutes on high pressure. Do a slow release and, after 20 minutes, open the lid. If the pork is not submerged in the sauce, cook for 40 minutes, perform a quick release, and flip it over and cook for another 40 minutes.
• Heat a skillet over medium-high heat and sear all sides of the pork until it’s golden brown.
• Once the pork is cooled down, transfer the meat and sauce to a large sealed container or a zip-top bag. Put it in the refrigerator overnight or until it’s completely cool.
• Transfer the pork to a cutting board and strain the sauce. Reserve the sauce for marinating soft-boiled eggs or for making more pork belly.

• Take out the butcher twine. Cut the meat thinly using a very sharp knife or meat slicer.

• Reheat the slices in soup broth or heat it in a saucepan with the sauce until hot.

Notes

• Double or triple the recipe for the sauce if needed to ensure the chases is at least 2/3 covered.
• If the pork is not submerged in the sauce, cook for 40 minutes and flip it over and cook for another 40 minutes.