Pressure Cooker Char Siu Pork Recipes

INSTANT POT CRISPY PORK BELLY

Steps:

• Score Pork Belly: Use a sharp knife to lightly cut (~2mm into the meat) lines diagonally across the meat side of the pork belly, then cut lines diagonally across in the opposite direction (see photo).
• Pressure Cook Pork Belly: Add 2 tsp (12g) fine salt, 2 tsp (3.5g) five spice powder, 1 tsp (5g) granulated sugar, ½ tsp (1.9g) white pepper, 1 tbsp (15ml) regular soy sauce, 6 crushed garlic cloves, 2 tbsp (30ml) Shaoxing wine, and 1 cup (250ml) cold water in Instant Pot. Mix well. Add in pork belly (skin side up), then lightly sprinkle salt over the pork skin. Try to make sure the skin is not submerged in the cooking liquid. Close lid, then turn Venting Knob to Sealing position.1" Thick Pork Belly: Pressure Cook at High Pressure for 19 minutes + 15 minutes Natural Release1.25" Thick Pork Belly: Pressure Cook at High Pressure for 22 minutes + 15 minutes Natural ReleaseTurn the Venting Knob to Venting Position. Open the lid.
• Prep Pork Belly Skin: Remove & place the pork belly on a chopping board. Pat pork skin really dry with paper towels. Use a fork to poke holes all over the pork skin. *Pro Tip: The holes should only penetrate the skin and the fat part of the pork belly. Poke as many holes as you can for maximum crunchy cracklings. Pat the skin really dry again with paper towels. Mix ½ tsp (3g) fine salt and ½ tsp (2.5g) baking powder together. Sprinkle the baking powder mixture all over the skin, then brush a few layers of vegetable oil on the skin.
• Broil in Oven/Air Fryer: *Pro Tip: It's best to broil the pork belly before cutting it into serving size, so the pork belly can retain more moisture.Option 1 - Oven/Toaster Oven: Place the pork belly (skin side up) on an oven tray, then place the oven tray on the top rack. Use the "Broil" function (or Airfry setting), set Temperature to 400°F - 425°F. Broil pork belly until the skin is golden brown, bubbly, very crunchy. *Note: Depending on your oven, this process will take roughly 18 - 25 minutes.Option 2 - Air Fryer Lid: Place the air fryer basket with the tray on the middle rack in Instant Pot. Layer the pork belly (skin side up) on the air fryer tray in Instant Pot. Place the Air Fryer Lid on Instant Pot. Press "Broil" button, set Temperature to 400°F and Cooking Time to 20 minutes.*Note: You'll need to broil for an extra 10 - 12 minutes, which means the total cooking time will take roughly 30 - 32 minutes. *Pro Tip: You can open the lid to check the progress. The pork belly skin should be golden brown, bubbly, and crispy.
• Serve Crispy Pork Belly: Place Crispy Pork Belly on a chopping board and let it cool down a bit. Chop it up into tasty bite sizes! You can serve them with rice, hoisin sauce, and yellow mustard on the side. Enjoy these addictively delicious Cantonese Roasted Pork~

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~ :)

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 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.

STICKY CHINESE BBQ PORK BELLY RIBS (CHAR SIU)

Steps:

• Combine hoisin sauce, soy sauce, wine, honey, sugar, garlic, colouring (if using) and spice powder in a shallow bowl. Whisk well to combine. Pour half of the sauce into a jug and reserve for later. Add the pork into the bowl with the remaining sauce. Rotate to cover completely and marinate in the refrigerator for 1-3 hours, or cover and refrigerate overnight for best results.
• After marinading, preheat oven to grill/broil settings on medium heat (176°C | 350°F). Drain pork and discard the marinade. Line a baking pan with baking/parchment paper or aluminium foil. Place pork onto pan and grill/broil for 30 minutes on one side, basting two or three times with the reserved marinade. Rotate with tongs and baste again with the marinade twice again while grilling/broiling.
• Remove from oven and allow to cool.
• If you like additional glaze, combine all of the (extra) glaze ingredients into a small saucepan. Bring to a boil; reduce heat and allow to simmer for about 5-8 minutes until the sauce has thickened (keep your eye on it as it can burn easily if the heat is too high). Remove from heat and allow to cool slightly.
• Cut pork into thick slices to serve. Serve over steamed rice and/or vegetables with the extra glaze.