Way to cook this Chinese classic without the mess. Made only on easy ingredients easily available, use this as Bun filling
– 1 1/2 lbs boneless pork shoulder/pork butt – 1/4 cup brown sugar – 2 teaspoons salt – 1 teaspoon five-spice powder – 1 teaspoon white pepper – 1 teaspoon sesame oil – 1 tablespoon Shaoxing rice wine – 1 tablespoon soy sauce – 1 tablespoon hoisin sauce – 2 teaspoons molasses – 3 cloves garlic minced – 1/2 cup water
Cook in the Instant Pot Air Fryer – Place the inner pot in the base unit and set the air fryer tray into place. Spray the tray with nonstick oil. – Arrange the meat and spray them with nonstick oil. – Cover the Instant Pot with the air fryer lid and push the air fryer button setting. Set the temperature to 390 F and set the timer to fifty minutes. Check the doneness of the meat using the meat thermometer start checking the meat twenty-five to thirty-five minutes into air frying. It should be done when the meat temperature reaches 170 F to 180 F