Instant Pot Char Siu (Chinese BBQ Pork)

Ingredients

• 1 pound (454g) pork butt meat (, split the longer side in half)
• 3 tablespoons (45ml) honey
• 2 tablespoons (30ml) regular soy sauce (Chinese: 生抽酱油)
• 1 cup (250ml) water
• A pinch Kosher salt to season
• 1 tablespoon (15ml) chu hou paste (Chinese: 柱侯醬)
• 2 cubes Chinese fermented red bean curd (Chinse: 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) regular soy sauce

Steps

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Serve: Serve the tasty char siu with rice or noodles and the leftover honey sauce on the side. Enjoy~ :)