Chinese Chia-shu BBQ Pork

• Meat

  • 2 1/2 lbs Pork belly

• Produce

  • 1 1/2 cloves Garlic
  • 1 dash Ginger, powder

• Condiments

  • 2 1/2 tbsp Chia shu sauce
  • 1 tbsp Honey
  • 1 1/2 tbsp Soy sauce

• Baking & Spices

  • 1 dash Black pepper

• Oils & Vinegars

  • 1/2 tbsp Sesame oil

• Beer, Wine & Liquor

  • 2 tbsp Rice cooking wine

Found on unitedmomsnetwork.com

Description

Directions

• Prepare the sauce. Blend together the ginger powder, garlic, rice cooking wine, soy sauce, honey, Chia Shu sauce (叉燒醬), sesame oil, and black pepper. Set aside.
• Season the pork with plenty of salt, pepper, and garlic powder.
• Place about 2.5 pounds of pork belly on a steam rack of the instant pot. Put about 1 cup of water inside of the stainless pot and then place the pork belly along with the stream rack on top of the water. Cook the pork on manual pressure for 18 minutes. Natural release.
• Place the pressure-cooked pork on a metal cooling rack and than place it in a roasting pan lined with parchment paper or tin foil. Brush the sauce generously on the pork. Bake the pork at 400° F on the middle rack of the oven for about 10 minutes. Then at 450° F for another 15 minuets. Brush the pork with the sauce every 5 minutes while baking. 
• Take the meat out and then let it cool. Serve it with cooked rice or as a sandwich topping.