Pressure Cooker Char Siu Pork Recipe

Pressure Cooker Char Siu Pork Recipe
Pressure Cooker Char Siu Pork Recipe photo by Taste of Home
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Pressure Cooker Char Siu Pork Recipe

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I based this juicy pork on Asian influence in Hawaii. It's tasty as is, in a bun or over rice. Use leftovers with fried rice, ramen and salads. —Karen Naihe, Kamuela, Hawaii
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + marinating Cook: 1-1/4 hours + releasing
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + marinating Cook: 1-1/4 hours + releasing

Ingredients

  • 1/2 cup honey
  • 1/2 cup hoisin sauce
  • 1/4 cup soy sauce
  • 1/4 cup ketchup
  • 4 garlic cloves, minced
  • 4 teaspoons minced fresh gingerroot
  • 1 teaspoon Chinese five-spice powder
  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 1/2 cup chicken broth
  • Fresh cilantro leaves

Directions

Combine first seven ingredients; pour into a large resealable plastic bag. Cut roast in half; add to bag and turn to coat. Refrigerate overnight.
Transfer pork and marinade to a 6-qt. pressure cooker. Add chicken broth. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 75 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. Remove pork; when cool enough to handle, shred meat using two forks. Skim fat from cooking juices. Return pork to pressure cooker. Select saute, and adjust for normal heat; heat through. Top with fresh cilantro. Yield: 8 servings.

Test Kitchen tips
  • Char Siu Pork is Cantonese BBQ pork. Think of those red meat racks hanging in Chinatown windows.
  • Five spice is primarily used in Chinese cuisine and is a mixture of spices, including star anise, cinnamon and cloves. Look for it in the spice aisle of your grocery store.
  • Serve with rice or use as a filling in lettuce wraps; top with shredded carrots and pickled red onion.
  • Originally published as Pressure Cooker Char Siu Pork in One Pot Instant Pot Winter 2017

    • 1/2 cup honey
    • 1/2 cup hoisin sauce
    • 1/4 cup soy sauce
    • 1/4 cup ketchup
    • 4 garlic cloves, minced
    • 4 teaspoons minced fresh gingerroot
    • 1 teaspoon Chinese five-spice powder
    • 1 boneless pork shoulder butt roast (3 to 4 pounds)
    • 1/2 cup chicken broth
    • Fresh cilantro leaves
    1. Combine first seven ingredients; pour into a large resealable plastic bag. Cut roast in half; add to bag and turn to coat. Refrigerate overnight.
    2. Transfer pork and marinade to a 6-qt. pressure cooker. Add chicken broth. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 75 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. Remove pork; when cool enough to handle, shred meat using two forks. Skim fat from cooking juices. Return pork to pressure cooker. Select saute, and adjust for normal heat; heat through. Top with fresh cilantro. Yield: 8 servings.

    Test Kitchen tips
  • Char Siu Pork is Cantonese BBQ pork. Think of those red meat racks hanging in Chinatown windows.
  • Five spice is primarily used in Chinese cuisine and is a mixture of spices, including star anise, cinnamon and cloves. Look for it in the spice aisle of your grocery store.
  • Serve with rice or use as a filling in lettuce wraps; top with shredded carrots and pickled red onion.
  • Originally published as Pressure Cooker Char Siu Pork in One Pot Instant Pot Winter 2017

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