Instant Pot Char Siu (Chinese BBQ Pork)
User Reviews
5
Instant Pot Char Siu (Chinese BBQ Pork)
Description
This recipe starts by marinating pork butt pierced with a fork to allow the flavors of the marinade—featuring fermented red bean curd, chu hou paste, char siu sauce, soy sauce, garlic powder, and Shaoxing wine—to deeply infuse the meat. After marinating 30 minutes to 2 hours, the pork is placed in a steamer basket inside the Instant Pot with some of the marinade liquid and pressure cooked to tender the meat thoroughly. Following natural pressure release, a honey and soy sauce glaze is brushed over the pork to lend sweetness and color. The pork is then broiled briefly to caramelize the exterior, creating a glossy, sticky coating emblematic of traditional char siu. This method produces tender, flavorful pork with a balance of savory, sweet, and fermented undertones distinctive to Chinese BBQ pork. The recipe notes that inactive marinating and cooking times are separate from active prep time, and encourages rating the recipe after trying it.
Ingredients
- 1 pound (454g) pork butt split the longer side in half, meat
- 3 tablespoons (45ml) honey
- 2 tablespoons (30ml) soy sauce regular, Chinese: 生抽酱油
- 1 cup (250ml) water
- A pinch kosher salt to season
Marinade
- 1 tablespoon (15ml) chu hou paste Chinese: 柱侯醬
- 2 cubes fermented red bean curd Chinese: 南乳
- 3 tablespoons (45ml) Char Siu sauce Chinese BBQ sauce; Chinese: 叉燒醬
- ½ teaspoon (2.5ml) sesame oil
- 2 tablespoons (30ml) Shaoxing wine
- 1 teaspoon (2.8g) garlic powder
- 1 tablespoon (15ml) soy sauce regular
Instructions
- 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~ :)
Notes
- The total cooking time excludes inactive marinating and natural pressure release periods.
- Marinate the pork for at least 30 minutes, up to 2 hours, for deeper flavor.
- Use the honey-soy glaze after pressure cooking to achieve a sweet and shiny exterior when broiled.
- Check internal temperature to ensure pork is tender and thoroughly cooked before glazing and broiling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2- 4
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 15g | 5% |
| Protein | 23g | 46% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 68mg | 23% |
| Sodium | 832mg | 35% |
| Potassium | 422mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Calcium | 16mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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