Instapot Char Siu Pork Recipes

CHAR SIU OR CHINESE BBQ / ROAST PORK

Steps:

• In a large bowl, combine the honey, soy sauce, wine, hoisin sauce,sesame oil, garlic, fermented tofu, if using, and five-spice and stir to mix.
• Add the pork and turn a few times to coat all sides well. Cover and refrigerate for at least 2 hours or up to 24 hours.
• Pour the marinade into the Instant Pot and then put the trivet in. Place the pork on top of the trivet.
• Close the pot and turn the valve to the sealing position. Cook on high pressure for 35 minutes.
• Let the pressure release naturally for 10 minutes and then quick release the remaining pressure.
• Remove the pork from the pressure cooker.
• Preheat the oven to 450ºF.
• Cover a rimmed baking sheet with aluminum foil and place a rack on top. Put the pork on top of the rack.
• To make the glaze, in a small bowl, stir together the soysauce and honey. Brush the mixture on the pork.
• Cook the pork in the oven for 6 to 8 minutes. Turn the pork over, brush more of the glaze on it, and cook for another 4 minutes or so.
• Remove from the oven and let stand for a few minutes before slicing.

INSTANT POT CHAR SIU (CHINESE BBQ PORK)

Steps:

• Marinate Pork: Use a fork to poke lots of holes all over the pork as deep as your fork allows. Marinate the pork for 30 minutes to 2 hours in a ziploc bag with air squeezed out. Remove the pork and marinade from the bag. Pour 1 cup (250ml) of water into the Ziploc bag and mix it with the remaining marinade sticking onto the bag.
• Pressure Cook Pork: Pour the marinade mixture in Instant Pot pressure cooker, then place the marinated pork butt meat in a steamer basket in Instant Pot. Season the marinated pork with a pinch of kosher salt on both sides. Close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 18 minutes + 12 minutes Natural Release. Open the lid carefully.
• Apply Honey Sauce: Mix 2 tbsp (30 ml) regular soy sauce with honey in a small bowl. *Pro Tip: This sauce is to give some killer sweetness and color to the outer layer of the pork butt meat. Brush this honey sauce generously onto the pork butt meat.
• Broil Pork in Oven: Preheat oven to 450°F. Place pork in oven and broil for roughly 4 - 6 minutes per side until the honey sauce on both sides are browned with some black bits.
• Serve: Serve the tasty char siu with rice or noodles and the leftover honey sauce on the side. Enjoy~ :)

CHINESE BARBEQUE PORK (CHAR SIU)

Steps:

• Place soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper, cayenne pepper, and curing salt in a saucepan. Bring to a boil on high heat; reduce heat to medium-high. Cook for 1 minute. Remove from heat. Cool to room temperature.
• Cut pork roast in half lengthwise. Cut each half again lengthwise forming 4 long, thick pieces of pork.
• Transfer cooled sauce to a large mixing bowl. Stir in red food coloring. Place pork sections into sauce and coat each piece. Cover with plastic wrap and refrigerate 4 to 12 hours.
• Preheat grill for medium heat, 275 to 300 degrees F (135 to 150 degrees C) and lightly oil the grate. Line a baking sheet with parchment paper.
• Remove sections of pork from marinade and let excess drip off. Place on prepared baking sheet. Sprinkle with kosher salt to taste.
• Transfer pork sections to grate over indirect heat on prepared grill. Cover and cook about 45 minutes. Brush with marinade; turn. Continue cooking until an instant-read thermometer inserted into the center reads 185 and 190 degrees F, about 1 hour and 15 minutes more. Do not use any more marinade on cooked meat until after you boil it.
• Place leftover marinade in saucepan; bring to a boil; let simmer 1 minutes. Remove from heat. Now you can use it to brush over the cooked pork.

PRESSURE-COOKER CHAR SIU PORK

Steps:

• Combine the first 7 ingredients; pour into a large shallow dish. Cut roast in half; add to dish and turn to coat. Cover and refrigerate overnight. , Transfer pork and marinade to a 6-qt. electric pressure cooker. Add chicken broth. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 75 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. , Remove pork; when cool enough to handle, shred meat using 2 forks. Skim fat from cooking juices. Return pork to pressure cooker. Select saute setting and adjust for low heat; heat through. Press cancel. Top pork with fresh cilantro.

CHAR SIU (CHINESE BBQ PORK)

Steps:

• Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
• Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring or red bean curd (see Cook's Note), and Chinese five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
• Marinate pork in refrigerator, 2 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
• Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

INSTAPOT CHAR SIU PORK RECIPE

Steps:

• INSTRUCTIONS Marinate the pork: Use a fork to poke lots of holes all over the pork as deep as your fork allows. Marinate the pork for 30 minutes to 2 hours in a ziploc bag with air squeezed out. Remove the pork and marinade from the bag. Pour 1 cup (250 ml) of water into the Ziploc bag and mix it with the remaining marinade sticking onto the bag. Pressure cook the pork: Pour the marinade mixture into the pressure cooker, then place the marinated pork butt meat in the pressure cooker on a steamer basket. Season the marinated pork with a pinch of kosher salt on both sides. Close lid and cook at high pressure for 18 minutes, then 12 minutes natural release. Brush the pork: Mix 2 tablespoons (30 ml) of light soy sauce with honey in a small bowl. This sauce is to give some killer sweetness and color to the outer layer of the pork butt meat. Brush this honey sauce generously onto the pork butt meat. Place pork in oven: Preheat oven to 450°F. Place pork in oven and cook for roughly 4 - 6 minutes per side until the honey sauce on both sides are browned with some black bits. Serve: Serve the char siu with rice or noodles and the leftover honey sauce on the side.