Steps

1. Prepare 350g pork shoulder loin.
   🕒 05:31
2. Prick the pork shoulder loin all over with a fork. 【Tip!】 Using a meat tenderizer helps the flavor penetrate and makes the meat tender.
   🕒 06:10
3. In a bowl, combine 4 tbsp soy sauce, 1 tbsp sake, 1 tbsp Mirin (Sweet Rice Wine), 2/3 tsp sugar, 6 dashes umami seasoning, and 6 dashes garlic powder, then mix well to make the sauce.
   🕒 06:14
4. Thoroughly coat the pricked pork shoulder loin with the sauce.
   🕒 07:04
5. Cover with plastic wrap and heat the pork shoulder loin in a 600W microwave for 5 minutes.
   🕒 08:03
6. Slice 60g green onion diagonally into thin strips.
   🕒 08:41
7. Soak the thinly sliced green onion in water for about 5 minutes to remove the spiciness.
   🕒 10:52
8. Flip the pork shoulder loin removed from the microwave, re-cover with plastic wrap, and heat again in a 600W microwave for 5 minutes.
   🕒 11:17
9. After microwaving, let the pork shoulder loin cool down to room temperature, keeping it wrapped. Cutting it while hot will cause the juices to escape.
   🕒 13:56
10. Squeeze out the water from the soaked green onion using paper towels or similar.
    🕒 14:06
11. Toss the drained green onion with 1 and 1/2 tsp sesame oil. 【Tip!】 Coating the green onion with oil first prevents it from becoming soggy.
    🕒 14:33
12. Add a generous 1 tsp Doubanjiang and 3 dashes Haimi to the green onion, mix well, and the spicy green onion is complete. 【Tip!】 Using Haimi will give it a taste closer to spicy green onions found at ramen shops.
    🕒 15:50
13. Slice the cooled chashu pork thinly and re-soak it in the leftover sauce. This completes the instant chashu pork.
    🕒 17:47