Instant Pot Chashu Pork Shoulder
Tender Japanese braised pork shoulder cooked under pressure with soy sauce, sake, and mirin. The meat becomes fall-apart soft in 50 minutes, then rests in the braising liquid for deeper flavor. Serve sliced over rice or in ramen bowls. Optional searing adds caramelized edges.
Ingredients
- 3 pound pork shoulder roast boneless, cut in half into pieces about 3x4x4 inches
- 1 cup soy sauce
- ½ cup sakedry white wine or chicken broth1:1substitution
sake can be substituted but changes flavor profile
Full guide → - ½ cup mirinhoney or sugar1:1 by volumesweetener
mirin provides unique sweetness; honey or sugar will be less complex
Full guide → - ½ cup water
- ¼ cup brown sugar
- 4 garlic cloves, smashed
- 2 inch ginger, unpeeled, sliced into 1/4-inch rounds
- 3 green onions, roots trimmed, cut in half
Instructions
- 1
Pour soy sauce, sake, mirin, and water into pressure cooker. Add brown sugar and stir until dissolved.
- 2
Add half the garlic, ginger, and green onions. Place pork pieces in pot and coat with sauce. Scatter remaining garlic, ginger, and green onions over top.
- 3
Lock lid and pressure cook at high pressure for 50 minutes. Allow pressure to release naturally for about 20 minutes. Quick release remaining pressure if needed.
- 4
Lift pork from sauce. Slice into 1/2-inch thick slices and serve immediately, or cool to room temperature.
- 5
For rested pork, place in zip-top bag with 1-2 cups of pot sauce and refrigerate for a few hours to a few days, then slice and serve.
- 6
Optional: heat skillet over medium heat and sear pork slices until browned on each side.
Tips
Rest pork in braising liquid for several hours or days for easier slicing and deeper flavor absorption.
Quick release pressure after 15 minutes if time is limited, then proceed to serving.
Optional searing step adds caramelized crust; use medium heat and brief cooking to avoid drying the meat.
Good to Know
Braising liquid with pork keeps refrigerated up to several days in sealed container.
Prepare fully and rest in braising liquid in refrigerator for 2-3 days for best results. Reheat gently before serving.
Slice and serve over steamed rice, in ramen bowls, or as part of donburi. Drizzle with reserved braising liquid.
Common Mistakes
Do not skip natural pressure release to avoid tough, stringy meat texture.
Do not sear pork at high heat to avoid surface drying; use medium heat for brief searing only.
Substitutions
Gluten-Free Swaps
General Alternatives
sake can be substituted but changes flavor profile
Full guide →mirin provides unique sweetness; honey or sugar will be less complex
Full guide →