Easy Instant Pot Char Siu Recipe – All Ways Delicious

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Instant Pot Char Siu makes it possible to make this chinese BBQ Pork in a fraction of the time of the classical recipe. The meat is perfect for eating on its own with rice or Mantou steamed buns or in Char Siu Bao, Pork Fried Rice, or Singapore Noodles .

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Char siu ( besides called Cha Siu or Char Siew ) is a staple of yue cuisine and is omnipresent in the chinese BBQ shops in Chinatown .
You ’ ll see this type of chinese barbeque pork—bright red and glistening with fatso goodness—hanging in shop windows. With its bright red tinge, you can ’ triiodothyronine miss it .
good Char siu or chinese roast pork is succulent, bid, sweetly, and savory. It offers the perfect balance of salty and sweet flavors with succulent tender kernel .

Why should you make char siu in an instant pot?

This Instant Pot Char Siu recipe uses a combination of the pressure cooker and oven to make the pork barrel sensitive and give it that trademark sticky-sweet glaze .
An electric imperativeness cooker can produce perfect char siu in much less time than the traditional fudge method acting of roasting it in the oven .
Using the coerce cooker is besides a great plan when it ’ mho hot outside and you don ’ thyroxine want to heat up your kitchen .

What makes Chinese BBQ pork red?

traditionally, the crimson color of the pork comes from red sour bean curd or bean curd, but many contemporary cooks use red food color .
You can besides use beet juice, or flush cerise juice for coloring .
note that the pork in the photograph was cooked with red food color. If you use ferment bean curd, you will get more of a red-brown color .
You probably wouldn ’ t be able to taste the difference between using the fermented bean curd and the food color, so I normally opt for the latter. The recipe only requires a few drops and the food color is easier to keep on hand .
If you want to use the ferment crimson bean curd, it is available in jars and you can find it in a chinese grocery store storehouse or asian grocery store or order it online .

What ingredients do you need?

How to make Instant pot char siu pork

This charwoman siu recipe is easy to make. Most of the time required is precisely marinade meter .

1. Mix up the marinade ingredients (or use char siu sauce) and marinate the pork, ideally overnight.
2. Pressure cook the pork using the reserved marinade as the liquid until it is tender. If you don’t have a pressure cooker, you can braise the meat on the stovetop.
3. Brush a soy-sauce-and-honey glaze on the pork and bake it in the oven, or cook it on a grill, until the glaze is sticky and blackened in places.
4. Serve immediately or refrigerate for later use.

What is char siu sauce?

Char siu sauce is a dessert, piquant sauce. It ’ s basically a yue barbeque sauce made of hoisin sauce, beloved, soy sauce, Shaoxing wine ( or another cook wine ), five-spice powder, and often molasses, maltose, or brown sugar. Marinate the pork in this mix to infuse it with season .
You can make your own char siu sauce from cancel, or you can buy char siu sauce in jars in an asian market or on-line .

What cut of pork is best for making char siu?

The best trimmed of pork for making Char Siu is boneless pork shoulder or pork barrel buttocks or ( these are actually equitable two different names for the same cut of meat ! ). This cut has the perfect ratio of fatten to lean for a succulent char siu .
You can use fatty cuts like pork barrel belly, excessively, but I think the proportion of fat to lean kernel is besides high. The leave is that you lose a fortune of book in cooking as the fat renders. The end product may besides good be excessively fatty.

You can besides use pork combat zone, which is well leaner than pork butt. personally, I find this baseball swing a bit excessively lean. It is easily to overcook it, drying it out. Because it has so much less fat, you don ’ thyroxine get the delectable crisp edges that you get with a fattier cut of kernel .

How to serve this chinese bbq pork

For a elementary meal, serve this char siu pork barrel sliced over annoyed white rice with or without extra sauce. Add a side of stir-fried or steamed vegetables to make it a meal. I like Chinese Dry Fried Green Beans, broccoli, gai local area network ( chinese broccoli ), or bok choy .
You can besides use this char siu recipe to fill Chinese BBQ pork steamed buns, or Char Siu Bao. Serve them as contribution of a dense total feast including Har Gow and early dumplings .
It ’ mho besides perfect for tossing with stir-fried noodles, Singapore Noodles, or Pork Fried Rice .
If you ’ re in the temper for a different kind of meaty good, you have to try this super delectable Smoked Meatloaf from Cook What You Love .

more chinese recipes you’ll love

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Yield: Serves 6

Char Siu or Chinese BBQ / Roast Pork

Serve this sweet, succulent pork barrel thinly sliced over white rice or use it to fill annoyed buns or make pork barrel fry rice .
Prep Time

10 minutes

Cook Time

45 minutes

Additional Time

2 hours

Total Time

2 hours

55 minutes

Ingredients

For the pork

• ¼ cup plus 2 tablespoons honey
• ¼ cup soy sauce
• ¼ cup Shiaoxing wine (or use sake, dry sherry, or dry white wine)
• ¼ cup hoisin sauce
• 1 tablespoon sesame oil
• 4 garlic cloves, minced
• 3 cubes red fermented tofu, mashed, plus 2 tablespoons of the liquid from the jar (optional, see note)
• ¾ teaspoon Chinese five-spice powder
• 2 ½ pounds boneless pork butt

For the glaze

• ¼ cup soy sauce
• ¼ cup honey

Instructions

1. 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.
2. 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.
3. Pour the marinade into the Instant Pot and then put the trivet in. Place the pork on top of the trivet.
4. Close the pot and turn the valve to the sealing position. Cook on high pressure for 35 minutes.
5. Let the pressure release naturally for 10 minutes and then quick release the remaining pressure.
6. Remove the pork from the pressure cooker.
7. Preheat the oven to 450ºF.
8. Cover a rimmed baking sheet with aluminum foil and place a rack on top. Put the pork on top of the rack.
9. To make the glaze, in a small bowl, stir together the soy
   sauce and honey. Brush the mixture on the pork.
10. 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.
11. Remove from the oven and let stand for a few minutes before slicing.

Notes

If you do n’t want to use sour bean curd, you can color the marinade with a few drops of crimson gel food coloring. Or you can try using early more natural tinge methods like adding cerise or beet juice.

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Category : CHINESE FOOD