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Raymon Kim's Hawaiian Chasu | 모두의 레시피

Modu Recipes
Raymon Kim
Raymon Kim's Hawaiian Chasu

Raymon Kim's Hawaiian Chasu

Name: Raymon Kim's Hawaiian Chasu
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: pork shoulder 600g; garlic 5 cloves; five-spice powder 1 teaspoon; ketchup 3 tablespoons; honey 3 tablespoons; water 1 cup; bay leaf 2 leaves; whole peppercorns 10

A Hawaiian-style pork dish with rich Eastern flavors and tender texture, slow-cooked in a pressure cooker.

Recommended for

Those who want to enjoy an unusual meat dish at a home party
Those who want to use a pressure cooker to achieve a tender, pull-apart texture

50 min Difficulty Easy Meat & mains

Main ingredients

pork shouldergarlicfive-spice powderketchuphoneybay leafwhole peppercorns

Ingredients needed 4 servings

pork shoulder 600g
garlic 5 cloves
five-spice powder 1 teaspoon

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ketchup 3 tablespoons

honey 3 tablespoons

water 1 cup

bay leaf 2 leaves

whole peppercorns 10

Recipe

Gently crush the garlic with the side of a knife.
In a bowl, mix the crushed garlic, five-spice powder, ketchup, and honey until well combined to make the marinade.
Cut the pork shoulder into large pieces, about thirds, then add to the marinade and mix thoroughly.
Cover the meat with plastic wrap or parchment paper, pressing it directly onto the surface to seal out air, and let it marinate for a while.
Pour a small amount of water into the bottom of the pressure cooker, then add the bay leaf and whole peppercorns.
Add the marinated pork and remaining marinade to the pressure cooker.
Close the lid and bring to a boil over high heat. Once the pressure builds, reduce to low heat and cook for about 40 minutes.
Carefully release the steam from the pressure cooker, then remove the pork and shred it along the grain or cut into bite-sized pieces.
Transfer the remaining sauce to a pan and simmer until thickened, then pour over the shredded pork as a finishing glaze.

Mix crushed garlic, five-spice powder, ketchup, and honey to marinate the pork.
Place the pork in the pressure cooker with water, bay leaf, and whole peppercorns, and cook for 40 minutes.
Shred the pork into tender strands and top with the reduced sauce.

Cooking tips

Avoid using belly pork due to excessive fat; recommend shoulder or front leg cuts instead.
To prevent burning, place large slices of onion or carrot on the bottom of the pressure cooker.
For a moist rice topping sauce, slightly dilute the leftover sauce with cornstarch slurry.

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Raymon Kim's Hawaiian Chasu

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Main ingredients 🥩

Tags 🏷️

Ingredients needed 🛒4 servings