Instant Pot Char Siu

I have been having so much fun experimenting with the instant pot that my husband got me. I've also enjoyed trying out recipes on Amy and Jacky's website. My kids really like char siu, probably because it's sweet. I tried making it in the instant pot tonight for dinner! I cooked it first in the instant pot, and then baked it for ~10 min at 450 degrees. I used 5 pounds of pork rib meat so I used 5 times the marinade. I marinated the meat over night. Next time, will try marinating the meat longer (2 days?), and add more sugar in the marinade. I had about 1 cup of leftover marinade, which I used to cook vegetables!

Made this second time, this time with 4 pounds of boneless pork loin country ribs, and used 3 x the marinade sauce below. Marinated the meat over night. was great! Remember to put the meat on a trivet! Almost forgot when made this a second time.

I've also marinated this for 2-3 days and then baked this at 350 degrees for 30 min, glazed with honey, and baked additional 15-20 min at 400 degrees. 

Tried this later with two 1 pound pork tenderloins and this was good. Made 1.5 x the marinade below. Baked for 350 for 15 min. Then glazed with honey and baked for an additional 15 min at 400 degrees. 

Char Siu (~from Amy and Jacky)

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 (not low sodium soy sauce)

·       1 cup (250 ml) water

·       A pinch Kosher salt to season

Marinade

·       1 tablespoon (15 ml) chu hou paste 柱侯醬 (if don't have, then can use Hoisin sauce)

·       2 cubes Chinese fermented red bean curd 南乳 (did use this)

·       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 (put garlic salt on meat)

·       1 tablespoon (15 ml) light soy sauce

·       Also added 2 tablespoons brown sugar

Instructions

1.     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.

2.     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. (poured 1 cup water and 1 cup of marinade)
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.

3.     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. (did not make mixture. Just brushed with leftover marinade, then brushed with dark spy sauce, and finally

4.     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.

5.     Serve: Serve the char siu with rice or noodles and the leftover honey sauce on the side.