Char Siu (Chinese BBQ Pork in Pressure Cooker

• Meat

  • 1 lb Pork butt meat

• Produce

  • 1 tsp Garlic powder

• Refrigerated

  • 2 cubes Chinese fermented red bean curd

• Condiments

  • 3 tbsp Char siu sauce
  • 1 tbsp Chu hou paste
  • 3 tbsp Honey
  • 3 tbsp Soy sauce, light

• Baking & Spices

  • 1 pinch Kosher salt to season

• Oils & Vinegars

  • 1/2 tsp Sesame oil

• Beer, Wine & Liquor

  • 2 tbsp Shaoxing wine

• Liquids

  • 1 cup Water

Found on pressurecookrecipes.com

Description

Ingredients

• 1 pound (454 g) pork butt meat, split the longer side in half
• 3 tablespoons (45 ml) honey
• 2 tablespoons (30 ml) light soy sauce
• 1 cup (250 ml) water
• A pinch Kosher salt to season
• 1 tablespoon (15 ml) chu hou paste 柱侯醬
• 2 cubes Chinese fermented red bean curd 南乳
• 3 tablespoons (45 ml) char siu sauce (Chinese BBQ sauce) 叉燒醬
• ½ teaspoon (2.5 ml) sesame oil
• 2 tablespoons (30 ml) Shaoxing wine
• 1 teaspoon (2.8 g) garlic powder
• 1 tablespoon (15 ml) light soy sauce

Directions

• 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.