Recipe type: Appetizer, Dinner, Lunch, Main Course, Meat Cuisine: Chinese
Prep time: 10 mins Cook time: 45 mins Total time: 55 mins
Serves: 2 4
Char Siu (Chinese BBQ Pork) in Pressure Cooker
Make this moist & super tender Char Siu Chinese BBQ Pork with the pressure cooker at home. The
sweet & savory flavors will make you scream for more! You may serve this Char Siu over rice or
1 pound pork butt meat, split the longer side in half
3 tablespoons honey
2 tablespoons light soy sauce
1 cup water
A pinch Kosher salt to season
1 tablespoon chu hou paste 柱侯醬
2 cubes Chinese fermented red bean curd 南乳
3 tablespoons char siu sauce (Chinese BBQ sauce) 叉燒醬
½ teaspoon sesame oil
2 tablespoons Shaoxing wine
1 teaspoon garlic powder
1 tablespoon light soy sauce
- 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 of water into the Ziploc bag and mix it
with the remaining marinade sticking onto the bag.
- 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. 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.
- Brush the pork: Mix 2 tablespoons 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.
- 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.
- Serve: Serve the char siu with rice or noodles and the leftover honey sauce on the side.