Pressure Cooker Char Siu

char siu

2 pounds pork shoulder/butt/rib meat

2 cloves of garlic
1tsp five spice powder
1tbsp sesame oil
4tbsp hoisin sauce
4tbsp honey
1tbsp light soy sauce
2tbsp rice wine

2tbsp honey
2tbsp gochujang

Marinate the pork
Poke the pork with fork or knife, add all marinade ingredients into a ziplock bag, add the pork then massage the meat, make sure all pieces are covered. Refrigerate for 2 hours or overnight

Pressure cook:
Press Saute, sear the pork on all sides, then dump the marinade into the pressure cooker. Close lid, cook at high pressure for 25 minutes, then natural release.

Preheat oven to broil on high, brush each piece of cooked pork with the glaze, cover all sides. Broil for 5-6 minutes until brown with black bits.

Slice and serve. You can reduce the leftover cooked marinade and use it as a dipping sauce. Enjoy!




4 Comments Add yours

  1. Caroline says:

    Is 3 TB enough liquid for the pressure cooker?

    1. Jeno says:

      Hi Caroline, I dumped all the marinade into the pressure cooker and it was definitely more than 3 tablespoons of liquid. About half of the pork was covered. Didn’t have any issues with cooking, the liquid actually looked to have become more after the pressure cooking was done.

      1. Caroline says:

        Thank you – this looks amazing – can’t wait to try!!

      2. Jeno says:

        Great Caroline, do feel free to share a photo on Weeknite Meal’s FB page if you want:

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