Instant Pot Char Siu
Instant Pot Char Siu. Way to cook this Chinese classic without the mess. Made only on easy ingredients easily available
Servings: 6 people
- 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
Ingredients for the Rub
- 1 teaspoon salt
- 1/2 cup tomato ketchup
In a small-medium bowl, mix all of the ingredients except the meat. Mix until sugar is dissolved.
Place the meat inside the instant pot inner pot and add in the sauce.
Place the inner pot in the base unit. Cover with the pressure cooker lid. Set pressure on HI and set timer at twenty minutes. Push start.When ready, drain the sauce, or you can keep it as broth for your subsequent use. Spray the Instant Pot dehydrating tray with nonstick spray and do the meat. Brush the pork with the prepared rub. Cover with the air fryer lid. Push the air fryer button, set the timer to eighteen minutes, set the temperature at 400 F. Air fry, and turn the meat as required. Brush with the rub each time and brush again before serving.
While the meat is cooking, mix the rub ingredients until the salt is dissolved. Set aside until ready to use.
I am using Instant Pot Duo Crisp 11-in-1 Electric Pressure Cooker with Air Fryer Lid, 8 Quart. This Instant pot doesn’t have the rice setting, so I am using the pressure cooker.
Use this Char Siu for your Bao Bun
Calories: 364kcal | Carbohydrates: 79g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 5950mg | Potassium: 431mg | Fiber: 2g | Sugar: 69g | Vitamin A: 14IU | Vitamin C: 4mg | Calcium: 140mg | Iron: 4mg