Pressure-Cooker Char Siu Pork
“I based this juicy pork on Asian influence in Hawaii. It’s tasty as is, in a bun or over rice. Use leftovers with fried rice, ramen and salads.” —Karen Naihe, Kamuela, Hawaii
| Servings | Prep Time | Cook Time |
| 8servings | 25minutes | 1-1/4hours |
| Servings | Prep Time |
| 8servings | 25minutes |
| Cook Time |
| 1-1/4hours |
Ingredients
- 1/2 cup honey
- 1/2 cup hoisin sauce
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 4 garlic cloves minced
- 4 teaspoons minced fresh gingerroot
- 1 teaspoon Chinese five-spice powder
- 1 boneless pork shoulder butt roast 3 to 4 pounds
- 1/2 cup chicken broth
- Fresh cilantro leaves
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- Combine the first 7 ingredients; pour into a large shallow dish. Cut roast in half; add to dish and turn to coat. Cover and refrigerate overnight.
- Transfer pork and marinade to a 6-qt. electric pressure cooker. Add chicken broth. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 75 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure.
- Remove pork; when cool enough to handle, shred meat using 2 forks. Skim fat from cooking juices. Return pork to pressure cooker. Select saute setting and adjust for low heat; heat through. Press cancel. Top pork with fresh cilantro.
Recipe Notes
Test Kitchen tips
- Five-spice powder is primarily used in Chinese cuisine and is a mixture of spices, including star anise, cinnamon and cloves. Look for it in the spice aisle of your grocery store.
- You can freeze large pieces of unpeeled gingerroot in a zip-top bag. When you need some, simply grate the frozen ginger and pop it back in the freezer. No more shriveled ginger in the bottom of your produce drawer.
Nutrition Facts
1 serving: 392 calories, 18g fat (6g saturated fat), 102mg cholesterol, 981mg sodium, 27g carbohydrate (24g sugars, 1g fibre), 31g protein.
