Instant Pot Char Siu (Chinese BBQ Pork)

Instant Pot Char Siu Recipe (Pressure Cooker Char Siu): make this moist & super tender Chinese BBQ Pork right at home. The sweet & savory flavors will make you scream for more!

No need for a trip to Chinatown! Make your own moist and super tender Instant Pot Char Siu Recipe (Pressure Cooker Char Siu Chinese BBQ Pork). Eat them fresh out of the oven. The bite full of sweet and savory flavors with slight melty texture will make your taste buds scream for more! 😀

Jump to: Cooking Tips | Recipe

I was super excited as we decide to test this Instant Pot Char Siu Recipe (Chinese BBQ Pork).

Oh, I LOVE Char Siu!!

Still remember the days that I would do my happy dance when my parents bring home a white Styrofoam box full of these sweet and savory pieces of Char Siu. I could never NEVER wait that long until dinner to eat them. 😛

Since, they usually leave them on the dining table as they prepare dinner in the kitchen, my siblings and I would go in stealth mode and gobble up a few pieces, then pretend nothing really happened. lol~ Actually, we weren’t the only ones, because Jacky did the exact same thing!

Now we don’t need to wait for those white Styrofoam boxes of goodies anymore because making Instant Pot Char Siu Chinese BBQ Pork at home is much easier than you’d think.

Instant Pot Char Siu Recipe (Pressure Cooker Char Siu): make this moist & super tender Chinese BBQ Pork right at home. The sweet & savory flavors will make you scream for more!

GET FREE TRIED & TRUE RECIPES + TIPS

Delicious Tested Recipes Sent To Your Inbox Weekly. 100% Free!

We respect your privacy and take protecting it seriously. Please read our privacy policy here

Ingredients for Instant Pot Char Siu Recipe (Chinese BBQ Pork)


Why Pork Butt Meat?


Pork butt meat or Boston butt is one of our favorite cuts of pork. Don’t worry, we’re not asking you to eat the rear end of the pork. 😉 This is actually the upper part of the pig’s shoulder, above the picnic shoulder cut in the front legs.

This cut of pork is marbled with enough fat to keep the meat moist while cooking. So, remember to pick a piece of pork butt that has some nice marble and fat if you want some melty results for your final Char Siu. Plus, pork butt is a relatively budget cut.

That’s why a lot of people like to use it to make BBQ pulled pork. More importantly, it’s one of the most common cuts to make the best Char Siu in Hong Kong.

Make sure you have these tools for making this Instant Pot Char Siu Recipe.
Instant Pot Char Siu Recipe (Pressure Cooker Char Siu): marinating the pork with the BBQ sauce mixture

Ziploc bag is used for the marinate the pork with it.

Instant Pot Char Siu Recipe (Pressure Cooker Char Siu): Basting the pork with honey sauce mixture

Silicone basting brush: you’ll need to use it to baste and coat the pork with the honey sauce before placing it into the oven.

Instant Pot Char Siu Recipe (Pressure Cooker Char Siu): make this moist & super tender Chinese BBQ Pork right at home. The sweet & savory flavors will make you scream for more!

Testing for Instant Pot Char Siu Recipe (Chinese BBQ Pork)


We’ve done 3 separate tests before we were satisfied with the results in converting our recipe for the Instant Pot Electric Pressure Cooker.

First Test

We’ve tried pressure cooking the pork butt meat by submerging it in one cup of water in High Pressure for 18 minutes and Natural Release for 12 minutes.

Results: The Char Siu meat was moist. However, it lacked flavors because the water diluted some of the flavors from the marinade.

Second Test

We’ve used the steam roasting method: pour one cup of water into the inner pot, place a Vegetable Steamer into the pot and place the pork butt meat in the basket. Then. pressure cook at High Pressure for 18 minutes and Natural Release for 12 minutes.

Results: The Char Siu meat was moist and has stronger flavors than the first result.

Third Test

We’ve used the steam roasting method with the same timing and release method. However, we’ve mixed one cup of water with the leftover marinade in the ziploc bag as much as we could and poured all the marinade mixture into the pot.

Though the marinade water mixture in the pot won’t touch the meat, the steam inside the pot will be infused with the flavors of the liquid. So when you pressure cook, the steam will force the flavors into the meat. But the flavor enhancements will be mild.

We’ve also seasoned the marinated meat with a pinch of kosher salt on each side to further enhance the flavors.

For Next Time: We want to try injecting some of the marinade into the meat before pressure cooking. LOL~ 😛 So, that’s it for now.

Now it’s YOUR turn to take out your pressure cooker and cook some Instant Pot Char Siu (Chinese BBQ Pork)! What do you think of this recipe? Leave us a comment and rate it! See you in the comments 🙂

Craving more? Subscribe  to Pressure Cook Recipes to get our newest recipes delivered straight to your inbox.

5.0 from 21 reviews
Instant Pot Char Siu (Chinese BBQ Pork)
 
Prep
Cook
Total
 
Make this moist & super tender Instant Pot Char Siu Chinese BBQ Pork at home. The sweet & savory flavors will make you scream for more! You may serve this Char Siu over rice or noodles. Check out our recipe on how to make Perfect Pressure Cooker Rice.
Author:
Recipe type: Appetizer, Dinner, Lunch, Main Course, Meat
Cuisine: Chinese
Serving: 2 - 4
Ingredients
  • 1 pound (454 g) pork butt meat, split the longer side in half
  • 3 tablespoons (45 ml) honey
  • 2 tablespoons (30 ml) light soy sauce (not low sodium soy sauce)
  • 1 cup (250 ml) water
  • A pinch Kosher salt to season
Marinade
Instructions
  1. 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 (250 ml) of water into the Ziploc bag and mix it with the remaining marinade sticking onto the bag.
  2. 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.
  3. Brush the pork: Mix 2 tablespoons (30 ml) 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.
  4. 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.
  5. Serve: Serve the char siu with rice or noodles and the leftover honey sauce on the side.
Notes
Total cooking time in the recipe does not include inactive time.
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!
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. I just made this today, with a huge pork butt meat – 4.5 lbs! I had to cut it smaller to marinate, and then cooked them in 2 batches in the instant pot before finishing them off in the oven. I couldn’t be more happy with the result! The flavor is out of this world and the meat perfectly cooked!! Thanks so much for the recipe!!

    1. Hi Catherine,

      Thank you so much for your kind words on the recipe 🙂
      Happy to hear you enjoyed the result.

      Please take care & have fun cooking
      Jacky

    2. Awesome recipe. The only thing I did different was put all contents from ziplock bag plus water into the instant pot without using the steamer rack. Recommend other users to try it out too. The pork comes out tasty good.

      Thanks for all your lovely recipes especially the HK ones.

      👍👍👍

  2. Hi I am using pork belly instead of pork butt. Will the cook time change? If yes, how long should I put it on HP for?

  3. I am new to your site but really excited by the delicious recipes! We have a houseguest from Hong Kong and I know he appreciates my modest attempts at cooking. I could not find Shaoxing wine. Any suggestions for a substitute? Thank you!

    1. Hi Laurie,

      thank you for your question 🙂

      Late response, but you can just use water instead if you really cannot find Shaoxing wine.

      Please take care
      Jacky

  4. Thank you for this recipe. The instructions say to place the pork in the oven at 450 degrees to brown. My pork did not brown properly. Did you mean to BROIL it at 450 degrees? Thank you.

    1. Hi Karen,

      Hope you had a wonderful New Year 🙂
      Thank you for your question. We didn’t use the broil function for this, but you can also use the broil function if it doesn’t brown properly.

      Happy New Year & please take care
      Jacky

  5. Love your website. Wanted to try your vesion of char su in my instant pot. I did not have many of your traditional ingredients but followed your marinating and cooking methods. I started with a 4 1/2 pound Boston butt. I doubled my marinade and also injected the meat. My marinade included garlic powder, brown sugar, hoisin, honey, light soy, 5 spice, sesame oil, red food coloring and sherry. I ended up slicing it in 3 pieces and marinating it 48 hours. It turned out absolutely great. Thanks for the inspiration.

  6. Just tried this recipe with spareribs and a few slight modifications, it was delicious! Do you have any suggestions/recipes for how to use the leftover marinade liquid? I’ve saved it up since it seems such a waste to discard it but I have no idea how to use it!

    1. Hi Vanessa,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your kind words & question. You can use the leftover marinade to cook up some pork dishes (stir fry thinly sliced pork butt meat).

      Happy New Year & please take care
      Jacky

  7. I’m sorry if you’ve answered this but there are so many questions, I went past them to the end to ask you about using pork shoulder blade steak. I’ve used pork butt but it seems unsatisfactory because half of it tends to be lean (in the supermarket butcher case or pre-packaged). This time I thought I’d tried the steak. It weighed 1.75 lbs with a small narrow 3-in bone which I cut out. It came in two sections about 1 1/2-in thick slice. I decided to marinade it as is and made a 1 1/2 recipe of the marinade. Planning to let it marinade overnight as I usually do. Question is do I still use 1 cup water in the Instant Pot. Do I pressure cook it 18 min? or longer? Thanks. If this too much of a hassle to answer, please disregard. I won’t mind. Merry Christmas.

    1. Hi Jacky,

      Pork shoulder blade steak turned out super. Since it was 1 1/2 in thick, I gave it 20 minutes just in case. My husband declared it so much better than the pork butts we used to eat. We think the Instant Pot does cook it with more moist results. So, no more roasting in the oven. Maybe one day I’ll try pork butt again if I can find a well marbled piece of meat. Thanks and Happy New Year.

  8. Oh no! I couldn’t find the red fermented bean curd so used the white– before reading all the questions here. The meat is currently marinating. Will it taste weird?

    1. Hi Susie,

      Sorry for the late reply. How did it turn out in the end.

      In my opinion, it will still taste fine, but the flavor profile will be changed slightly.

      Please take care & have an amazing week
      Jacky

    2. It turned out great! Just as good as store bought char siu. Thanks for the recipe! You guys are my go-to when I want to try something new.

  9. Hi.
    There are two ways the pork butt can be sliced into long strips. Cut along the fat cap or cut so the fat cap is in one of the strips? I’m assuming the former.

    1. Hi Kelly,

      thank you so much for your kind words 🙂

      If you are cooking the marinade along with the char siu, it can be used as a sauce for another dish.

      It will be a little too diluted to be used as a marinade.

      Take care & have fun cooking
      Jacky

  10. I wonder if you just used the marinade and added enough water to equal 1 cup and cooked the meat IN that what the result would be. Or do the same thing with the near in the steamer basket. If I try this (I plan to if I can gather all the ingredients because it looks like something my family would eat), I’m going to try cooking it IN the marinade with enough water added to equal 1 cup. Maybe there’s not enough marinade Leiber to make a difference, but I wonder. Or maybe using chicken broth or some other liquid instead of water. Looks like a really tasty recipe I can’t wait to try it.

    1. Hi Jennifer,

      thank you for your question and kind words 🙂

      The Instant Pot may not get up to pressure as the marinade can be a little thick.

      Take care & have fun cooking
      Jacky

  11. Hi, I’m wondering what you mean by “split the longer side in half”? Could you please describe in detail or provide a picture? Thanks so much!

    1. Hi Alex,

      thank you for your question 🙂

      Sorry for the confusion! Cut the pork butt meat in half so they become two long strips.

      Take care!
      Jacky

    1. Hi Maria!

      So happy to hear from you again. Hope you are doing well 🙂

      Thank you so much for your kind words. We hope the ads are not too intrusive as we have reduced the amount recently.

      Take care & have fun cooking
      Jacky

  12. Is there a reason why your recipes always specify “LIGHT soy sauce, not low sodium?” Can low sodium soy sauce be used or does it cause some sort of problem with the recipe or taste? Thanks for your help.

    1. Hi Gregory,

      Thank you for your question 🙂

      Regular soy sauce in the supermarket is usually Light soy sauce.

      If you are using low sodium soy sauce, you will need more seasoning or the dish can come out less flavorful.

      Take care & have fun cooking!
      Jacky

  13. Jacky,
    Thanks for reducing 3-4 mins suggestion.
    Your original recipe says “Close lid and cook at high pressure for 18 minutes, then 12 minutes natural release.”
    So it would be 15 mins HP and 9 mins NR?
    Or is it just 15 HP and NR stay the same 9 mins?

    I am still not good the HP and NR release timing. Sorry for the million questions.
    Please help me understand.

    Thanks,
    Sandrine

  14. Hi Amy & Jacky,
    I am still new to IP hope you can help me with below question. I made this last night, really good flavor, it is too soft for my liking. Kids and hubby still gobbled them up.
    My grocery store only had a 3 lb pork butt. I cut it into 3 strips and used the same cooking time from recipe. It came up so soft when I sliced it, it started shredding away 🙁 so more like Chinese pulled pork. How much time should I reduce for HP & NP? Will like to make this soon.
    Thanks for posting all these amazing IP recipes.

    1. Hi Sandrine,

      thank you for your kind words and question 🙂

      Pressure cooking time is mostly dependent on the thickness of the meat. I would guess the strips were cut a little too thin so they started shredding away when they were cut.

      Reduce the cooking time by about 3 – 4 minutes should help.

      Take care & have fun cooking
      Jacky

  15. Hi ! I’m going to try this recipe tonight. For the steamer basket, is there a way to wash it properly since I’m going to be placing the pork that’s marinated on the steamer basket ?

  16. Hi, thank you for your amazing recipe. I tried your recipe before I bought a pressure cooker because I was too excited to wait. I cooked it in the oven. The flavour was way too strong, so that convinced me to buy a PC immediately! I followed your recipe and I’m so impressed with the depth of flavour in the meat. It was yummy but it was a bit dry on the non fatty bit. In the UK we buy pork shoulder already cut into steak size and is already cut across the grain, is this why it is drier? How do I adjust the timing to allow for this? The steaks are roughly 1inch thick.

    1. Thank you so much for your kind words Jayne 🙂

      The timing is roughly the same with a 1 inch thick steak. It could be the quality of meat.
      I would recommend picking up the piece with the most marbling on it.

      Take care & have fun cooking
      Jacky

  17. This was just simply devine! Do you think this would work for a whole duck? Looking for a way to prepare BBQ duck, and thought this might work. Your thoughts? And thanks again for the great recipe!

    1. Hi Cindy,

      Thank you for your question & kind words 🙂

      It will work fine! Chicken breasts will take 5 minutes + 8 minutes natural release on a rack

      Take care & have fun cooking
      Jacky

  18. Hi Jacky and Amy,

    I am making this and doubling the recipe and was wondering if the doubled marinade would be enough liquid on its own for the pot to come to pressure (without adding water)? I’d like to cook the pork directly in the marinade if possible for maximum flavour 🙂 I read your comment that cooking it in the liquid when the liquid has water added dilutes the flavour, so was thinking with the doubled amount of marinade perhaps I wouldn’t need to add water… Or do you think the marinade would burn to the bottom of the pot? Thanks 🙂

  19. I cooked this today after 18 hours marinating. Wow. This recipe is perfect! I actually bought some take out char sui pork at the international grocery where I finally found the last 2 ingredients (it has a small restaurant in it) a couple weeks ago. So we had recent experience for comparison. This recipe tasted exactly the same, but was a bit of an improvement over the purchased char sui because the pork was more tender and moist. I couldn’t even slice it as thin as I usually find it because it was falling apart similar to a good pot roast when I sliced. My regular grocery only had large cuts of bone-in butt, so I removed the bone and divided the 5+# pork into 2 portions, then each of those into 3 long strips. I made a triple batch of marinade and divided it equally between 2 Ziploc bags, marinating 3 strips in each. (One I cooked today, the other is for the freezer.) In the pressure cooker I put part of the pork on the low trivet, then stacked a taller trivet on top of it that the rest went on so I didn’t need to pack the meat tightly. The marinade remaining in the bag had become thinner/liquefied in the 18 hours, so it poured out easily and I just used 1/2 cup water to rinse the bag and add to the pot. I did 20 minutes just because of the larger amount of meat. After 12 minutes of NPR I opened the lid and let the pork cool almost to room temp in the pot before basting and putting it in the air fryer. It took 15 minutes in the air fryer (three 5-minute cook times with basting and turning between each). PERFECT!!! Thank you both so much for all the time and effort you put into testing each recipe multiple times and often with multiple variations in order to get them just right, and then explaining them so well and providing pictures (and sometimes video)and answering many questions to make sure we understand clearly. It’s wonderful to make a new recipe, using unfamiliar ingredients and newer cooking methods, and have it turn out just as you had hoped.

  20. I made this recipe twice and it turned out amazing both times. The first time I was only able to marinate for 1 hour and there was nice flavour in the meat. The second time, the meat marinated for over a day and there was so much flavour and colour imparted into the meat. Thanks for this recipe! I will never have to buy char sui again.

  21. I made this tonight and the flavor was amazing. Doubled the marinade (then added just 1/2 cup water when adding to pot), then marinated for 6 hours, after stabbing the heck out it it in a fork. Have you tried it with pork belly? How much longer should I cook it if using pork belly. I used something labeled “pork shoulder butt???” that I got at the Asian grocery, and didn’t seem fatty enough.

    1. Hi Keely,

      Thank you for your kind words and question 🙂

      Pork belly will work. It will be quite fatty, but it should take roughly 22 minutes – 28 minutes and then natural release.

      Happy New Year to you and your family
      Jacky

  22. I have very sensitive smoke alarms so I don’t generally like cooking high temp foods in my oven. I made this is my air fryer last night and I actually think it worked better than my oven could have. I made a 2.3 on roast cut long way in 4 sections and cooked 2 strips at a time. When they were done pressure cooking I put them in the air fryer while the other 2 strips pressure cooker. I cooked at 400 degrees in 5-6 min increments until charred. They looked like they came off a charcoal bbq and still extremely tender. Thank you so much for the recipe !

  23. I enjoyed my Char-shiu, but broiling almost set the oven on fire. So, could I use an air fryer to caramelize the marinade instead? My broiler is not very good. I am hoping the air fryer would work like when making the barbeque chicken wings

    1. I cooked mine in the air fryer at 400 for 6 minutes at a time on each side basting and flipping until charred. Worked better than my oven!

  24. Thank you so much for your quick responseregarding the substitute the paste. Have you tried air frying the Pork? I rarely use my oven and was wanting to try it in the air fryer but wondering if you had had success.

  25. I love all of yalls recipes!!! They always come out amazing! I have a couple of questions. If i increase the pork butt to 2lbs instead of one lb, do ihave to double the cooking time? Also, how many lbs do you think can fit in my 8 quart?
    Thank you in advance!

    1. Hi Jennifer,

      thank you for your question 🙂

      If you cut them into strips, the cooking will stay the same.

      I would say probably 2 lbs for a single layer.

      Take care & have fun cooking
      Jacky

  26. I made this recipe a few times and my family and friends loves it. For some reason i cant find the fermented bean curd anymore on any asian store. Do u know any substition for tge fermented bean curd? Should i use a miso paste??‍♀️. Ty

    1. Hi Angie,

      thank you for your kind words and question 🙂

      Miso paste will not work as it has a different flavor profile.

      Try looking for the other fermented bean curd. The one that is white and yellowish.

      Take care & have fun cooking
      Jacky

  27. Made it wife loved it .couldnt find all the ingredients so I used a triple ginger marinade cut the pork butt in half and marinated both one I also injected the marinade into but we couldn’t really tell any difference between the two the only thing I would like to try different is next time I will turn the broil on to brown up the honey sauce next time. I may make them into sandwiches.

    1. Thank you for your kind words Matthew.

      Interesting to hear injecting the marinade into the pork butt didn’t make any difference. A little packed with our work, but hopefully I can give it a try when I have some free time!!

      Char siu makes good sandwiches. They even serve buns with char siu filling in Dim Sum restaurants 🙂

      Take care & have fun cooking
      Jacky

  28. Hi. Which size steaming basket did you use (5.5″-9.3″ or 6.4″-10.4″)? I have the instant pot DUO60, 6 quart. Thanks! I can’t wait to try this!

  29. OMG! Delicious! My husband who is Chinese, loved it. I purchased all the ingredients at a local Asian grocery store. I doubled the recipe and used a two pound pork butt. The recipe was very easy to follow and came together perfectly. I’m definitely making this again!
    Thank you so very much for the recipe. I gave it 5 stars but only 4 are highlighted.

  30. HI GUYS! This looks great. I will need to find a substitute for Honey for myself but really want to try this. Also – your link to BBQ sauce in the recipe is not working, it’s a duplicate link for soy sauce.

    1. Hi Morgan,

      thank you so much for your kind words 🙂

      Haven’t tried them with Char siu, but perhaps maple syrup or agave nectar will be a good substitution.

      Take care & have fun cooking
      Jacky

      We have fixed the link to the BBQ sauce.

  31. Can you please clarify step3? Is the 2 Tbsp soy sauce in addition to the 1 Tbsp soy sauce listed in the marinade (so, 3 Tbsp total for the recipe beginning to end)? It states to mix it with honey – how much?

    1. Hi Marni,

      thank you for your question 🙂

      It is 3 tablespoons of soy sauce in total. 1 tbsp for the marinade and 2 tbsp with the honey.

      Take care & have fun cooking
      Jacky

    1. Hi Gladys,

      thank you for your kind words and question 🙂

      It will work on a skillet as well. It will take longer as the 4 sides have to be caramelized separately.

      Take care & have fun cooking
      Jacky

  32. Hi Guys! When you say to put the meat ON the steamer basket, do you mean to put it IN the basket? Or should I turn it upside down and put it on top? Sorry, my English is not perfect. Thank you!

  33. Hi, when you cook it in the oven, are you placing it on a baking sheet on foil or on a rack with a tray under to catch any dripping?

  34. Hi Amy
    The recipe is wonderful. I got it right with my first try just with char siew sauce and the usual sesame oil, pepper, salt, light soy sauce and wine. Still good.
    Thanks
    Nancy

  35. Hello! I’m so excited to try this recipe. I have a question on the finishing part. Can the pork be put on a gas grill to char instead of in the oven? If so, any tips? It’s in the middle of a blazing hot summer and I’d like to avoid turning on the oven as much as possible. Thank you!

    1. Hi Nina,

      thank you for your question 🙂

      A gas grill will be a great option. Place it on the hottest part of the grill as you would like the char siu to caramelize in a short time to prevent overcooking.

      Take care & have fun cooking
      Jacky

  36. I tried this with the method of 1 cup of water plus 1 cup of marinade. Pork on the IP rack. 18mins manual high pressure, 15mins NPR. The pork protein ‘white gunk’ had dropped in to the mixture, so I sieved it off and poured it into the pan along with remaining marinade mixture. Simmered the marinade mixture for 10-15mins to reduce it. Finished off the pork in the oven for 15-20mins, dunked couple of times in the marinade to give it a glaze. I wanted to compare the results with pork cooked entirely in the oven. The pork was marinated in the same batch of marinade for the same amount of time. The IP version was definitely more tender and seemed to take on colour better when finishing off in the oven. I’m converted to this part IP/part oven method.

    I actually used my own marinade recipe and marinated it for 24hrs, which potentially tenderised it more than a short marinade, but that I compared it to the oven only method proves that the IP method is superior.

  37. I’m so excited to try this! My Chinese inlaws taught me to make Char Siu in the oven, but I love my pressure cooker and I’m excited to try this method!

    1. Hi Dominica,

      It’s great to hear from you! Hope you have been doing well 🙂

      The marinade mixture will be enough to get the pressure cooker to get up to pressure.

      Take care & have fun cooking!

      Jacky

  38. Made this last week (with sauteed bok choy and pot-in-pot rice on the side), and it was wonderful! Half the fun of making it was going on an ultimately successful treasure hunt in my local Asian supermarket to find all the ingredients. One question for Amy & Jacky – I found that Shaoxing wine comes in two varieties, light and dark. What is the difference, and which is better for pork dishes? (I used the dark….)

    1. Hi Richard,

      thank you so much for your feedback and question 🙂

      Shaoxing rice wine usually refers to the darker version. The lighter version is usually called Chinese rice wine!

      The lighter version is more mild with refreshing fragrance. The darker version is stronger in taste.

      In general, I would say the darker version will work better in dishes with bolder flavor and vice versa for the light version 🙂

      take care & have fun cooking
      Jacky

  39. This looks fantastic. I hope to make it if I can find the ingredients here in “small town” north Carolina! I have a question about the steam function on the pot – how is that different than just bringing everything to pressure??

    1. Hi Adele,

      thank you for your kind words & question 🙂

      The steam function heats the Instant Pot at 100% heating level. However, the difference is quite small when compared to the manual button.

      Take care & have fun cooking
      Jacky

  40. Hi Amy,
    If I wanted to use your recipe on baby back ribs instead, what changes to your recipe do you think I’ll need to make – if any?

    1. Hi James,

      thank you for your question 🙂

      Pork loin roast is quite lean so it will come out drier and tougher compared to pork shoulder meat.

      The cut is more suitable for low temperature roasting in the oven or quick cooking on stovetop.

      Take care & have fun cooking
      Jacky

    1. Hi Tracy,

      Thank you for your question 🙂

      You can mix some of the powder with water to make Char Siu sauce.

      Make sure to taste and adjust the seasoning!

      Take care & have fun cooking!
      Jacky

    1. Hi Suyin,

      thank you for your question.

      To natural release in a standard pressure cooker, just leave it untouched until all the pressure has released on it’s own.

      Take care & have fun cooking!
      Jacky

  41. I want to double the meat portion for this recipe from 1 lb. to 2 – 2 1/2 lbs. of pork meat. How long should I increase the cooking time to and should I also adjust for a longer NR time? Thank you for your help!

    1. Hi Helena,

      thank you for your question 🙂

      If you cut them into long strips as shown in the picture, you will not have to increase the cooking time.

      Just make sure not to pack them too tightly 🙂

      Happy New Year & Have Fun Cooking!
      Jacky

    1. Hi Mandy,

      thank you for your question 🙂

      Pot in Pot method will work!
      The cooking time will have to be increased with all the marinade.
      I would say about 60% longer cooking time

      Happy New Year & Have Fun Cooking!
      Jacky

    2. Mandy, did you try it this way? How did it work out? I don’t have a steamer basket, but do have the pip stackables, and I also need to double up… I actually need to make 4 roasts. Would be interested in hearing your comments.
      Thanks?

  42. Made this last night and it turned out really well! I didn’t have the sauces on hand so I used some of their components and other substitutes, and it was still delicious.

  43. Hi there, I have only recently started pressure cooking and I love your recipes! I find them really interesting and easy to follow and super-tasty! Can’t wait to try this one, I loooooove Char Siu.

    I may have misunderstood something, so apologies, but am I right in saying that after the meat is cooked, all the marinade/water mix is disgarded? That seems like a bit of a shame – the recipe I usually use to make Char Siu (in the oven, takes forever) uses the leftover marinade for basting (along with honey at the end of cooking, you crank up the grill for the last few minutes).

    Could the liquid in the pressure cooker be boiled down to serve as a sauce alongside the Char Siu? Or has it given up all its taste during cooking?

    Thanks so much!

    1. Hi Em,

      thank you for your comment and question 🙂

      The liquid can be boiled down to serve as a sauce, but please taste it as it may be very salty after reducing.
      Perhaps you can use the leftover to braise some pork shoulder?

      Happy New Year & Have fun cooking!
      Jacky

  44. Love this recipe. I recently purchase an instant pot and are trying out some of the wonderful recipes. I have a question regarding “natural release for 12 min. Can you explain? Thank you.

    1. Hi Diana,

      Congrats on your new instant pot!!!

      Natural release means after the pressure cycle has ended, wait 12 minutes before turning the venting knob to venting position and open the lid 🙂

      Happy new year and have fun cooking!
      Jacky

  45. I just made it this for lunch today and was blown away! It tastes just like what I can get from the restaurants. I did, however, marinate it overnight, due to lack of time this morning. How much time would I have to cook it for, if the pork butt was frozen? I’m planning on throwing the marinated meat in the freezer to simplify meal prep for next time.

    1. Hi Coral,

      thank you for your positive feedback 🙂

      There is usually no additional time for frozen meat as the go up to pressure time will take longer.
      However, I would add about 2 – 3 minutes for this recipe.

      Have fun cooking!
      Jacky

    1. Hi Jen,
      If you don’t have access to Chinese fermented red bean curd cubes, it’s best to just omit it, as their flavor is different from the white Fermented bean curd 腐乳.
      Happy cooking! 🙂
      Amy

  46. Thanks for your response. I guess its only in 2 pieces and they are not the same size. I will cut them up more before I pressure cook them. Thanks!

  47. I have approx. 4 lbs. of pork shoulder marinating right now. Do I put all of the marinade plus the water mix (from the bag) into the instant pot? Also do you know how many more mn. I may need to add with having 4 lbs. of meat?

    1. Hi Diane,
      Thank you for your question. 🙂
      Putting all the marinade plus water mix into the instant pot will slightly increase the flavor.

      Is the 4lbs pork shoulder cut into long strips or marinating as a whole?

      It will be better to cut them into long strips to marinate better.

      If they are cut into roughly the same thickness as shown in the picture, the cooking time will be the same unless they are packed together tightly.

      Have fun cooking!
      Jacky

  48. Hi guys, I’m looking forward to trying this recipe!
    I’m in the UK and would like to know what other cuts of meat I can use as I don’t know what the equivalent of pork butt is here!
    Thank you

    1. Hi Holly,

      thank you for your question 🙂

      Pork butt meat is the same cut as Pork shoulder. You should be able to find it in the UK.
      If not, pork belly will be a good choice (more fatty)

      Have fun cooking
      Jacky

    1. Hi Nancy,
      Sorry about that, there were some issues with the link, but it’s now fixed! Thanks for letting us know.
      And yes, Chinese BBQ sauce shouldn’t be $100!! 😀
      Amy

  49. I think this was posted not that long ago but I can’t find the chu hou paste. The link does not work and I searched for chu hou paste and got nothing either. Is this supposed to be in the United States Amazon site? Where would I get it if I can’t find anywhere on Amazon?

    I really wanted to try this.

  50. What happens if you marinate the meat for longer than 2 hours?

    Also, at my local grocery store, the boston butt always comes in ~3 lb packs. Have you tried doubling or tripling the recipe? Will the insta-pot still work well for more meat?

    1. Hi Rachel, thank you for your comment 🙂

      It will taste slightly more marinated as marinate can’t really penetrate more than a few millimeters into the meat.
      A few readers have double the recipe with good result. Make sure not to stack the stripes of meat too tightly together or you will have to increase the cooking time.

      Instant pot works well with more meat. We have made a 4lb pulled pork with our instant pot before. Some users have made 3 racks of ribs together. Just make sure to increase the pressure cooking time if they are packed too tightly together.

      – Jacky

  51. Did you try just placing the meat and the marinade in the pressure cooker and cook it? It seems a bit more simple than trying to steam it and it give the liquid time to impart more flavor to the meat.

    1. Hi Ryan, thank you for your question. 🙂

      For our first test, We actually tried placing the meat and the marinade with 1 cup of water in the pressure cooker.
      Here were the result: The Char Siu meat was moist. However, it lacked flavors because the water diluted some of the flavors from the marinade.
      Thank you for raising this up. Thinking back, maybe 1/2 cup of water would have been good. We will have to test this again.

      In general, Putting meat on the rack will preserve more of the meat flavor as liquid will squeeze out more meat juice than steam.

      -Jacky

    1. Hi Katherine,

      Thanks for your kind words. The Char Siu was indeed really delicious.
      It’s one of my favorite dishes to make in the pressure cooker! 😀

      Amy

  52. How beautiful. I bet your char siu is so tender and delicious and love your marinade. We eat it all the time here in HK as it is so easily accessible. Love the idea of cooking it in a pressure cooker.

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Send this to a friend