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Easy Pressure Cooker Char-Siu Pork

Easy Pressure Cooker Char-Siu Pork

 

 

 

Char-Siu Pork

 

Sticky, sweet & salty, red Char-Siu pork also called Chinese BBQ pork just like you get in Chinese restaurants! Basically, you combine the ingredients together to make a marinade which the pork would be placed into, traditionally, it is roasted then sliced thin to serve. However, my recipe is a easy short cut version which I promise to be just as flavorful. It is so good and surprisingly easy to make at home, I promise, you will love this recipe. 

 

 

 

 

 

 

 

 

Char-Siu is a popular way to flavor and prepare what we call Chinese BBQ pork in Cantonese Cuisine. It is a sweet and salty pork dish with a sticky sauce that is formed after cooking. It has a redish color to it that comes just from a little food coloring. This is a popular dish in many Chinese restaurants, but I find not many people take on the challenge of making it at home as it is percieved as difficult to make. Most restaurants season and cook a whole piece of pork roast and then slice it thin to serve.

 

On my venture to create my own recipe, I tried quite a few different ways before finally getting it perfect with this recipe. This came out well and allowed the salty, sticky, red sauce that you are looking for to come together nicely. 

 

 

Ingredients for Char-Siu Pork

 

 

  • Pork – I recommend a fattier cut such as pork shoulder or pork butt.
  • Brown Sugar – Contributes to the sweet taste and brown is best for the caramelising however, white may be substituted.
  • Soy Sauce – I like to use light , a dark soy sauce flavor may be too strong.
  • Chinese Five Spice – Contributes to the authentic Chinese flavor.
  • Hoisin Sauce – A popular Chinese Sauce which has a sweet & savoury flavor.
  • Oyster Sauce – Another popular Chinese Sauce with a savoury salty taste.
  • Ginger – Contributes a nice flavor to compliment the other ingredients
  • Garlic – Paired with the ginger to give this dish more flavor
  • Sesame Oil – To contribute to the Chinese flavor
  • Shaoxing Rice Wine – helps contrast the sweet.
  • Red Food Coloring  – To give that crimson red color of traditional Char-Siu. However, it can be omitted and still have the same great taste.
  • Honey – Contributes to the sweet and gives it the nice, shiny, caramelised coating.

 

Preparation Steps for Char-Siu Pork

 

 

 

 

 

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  1. So in my recipe, I use about 1-1/2″ thick pork shoulder pieces, or pork belly so I cut them into 2″ pieces.
  2. I then combine the ingredients to make up the marinade.
  3. I then place the pork pieces  in the marinade to soak overnight in my tight seal Tupperware seasoning bowl.
  4. Using my pressure cooker, I pressure the pork for 20 minutes with the marinade and some water if needed.
  5. I then place everything into a baking pan and broil for about 10 minutes or until desired color.

 

 

I realized that making char-siu at home isn’t that hard at all, to me this is even tastier than restaurant quality. Another option some people use is to grill the shoulder steaks, however, I haven’t tried that method. So if you decide to give this a try, leave me a comment below.

 

 

 

 

Print

Easy Pressure Cooker Char-Siu Pork

Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 15 minutes
Servings 6
Author Dianne

Ingredients

  • 3 Lbs. 1-2" pieces of Pork Shoulder or Leg
  • 1/3 cup Brown Sugar
  • 1/3 cup Honey
  • 1 tsp. Ginger grated
  • 3 cloves Garlic grated
  • 1/2 cup Light Soy Sauce
  • 1/4 cup Chinese Rice Wine or Apple Cider Vinegar
  • 2 Tbsp Hoisin Sauce
  • 3 Tbsp. Oyster Sauce
  • 1 tsp. Chinese Five Spice Powder
  • 1 tsp. Sesame Oil
  • 1 tsp. Red Food Coloring

Instructions

  1. Cut up pork belly or pork shoulder in about 2" pieces (leaving fat on it as it keeps the pork moist while cooking).

  2. In a large seasoning bowl, combine the garlic, ginger, salt, sugar, honey, five spice, sesame oil, wine or apple cider vinegar, soy sauce, hoisin sauce, oyster sauce, and food coloring in a bowl to make the marinade (BBQ sauce).

  3. Rub the pork with the marinade in a mixing bowl. Cover and refrigerate overnight or at least for 8 hours. Keep the reserve marinade in the fridge as well.

  4. When ready to cook, heat up pressure cooker on high. Add about 2 Tbsp. oil. Add pork to the pot and the marinade, stir to brown for a minute or 2. When pressure cooker starts to make the loud pressuring noise, cook for about 20 minutes. It should be fully soft. Place in a baking pan and broil for about 10 minutes.

Recipe Notes

Serves best with white rice, lo-mein, or stir fry vegetables.

Enjoy!

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Verona
Verona
3 years ago

5 stars
Very good 👍 I will give this dish 5/5 because a do anything with it, just perfect

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