Pot Char Siu Recipe

No necessity for a blunder to Chinatown! Change your own moist and caretaker young Fast Pot Combust Siu Direction (Pressure Cooker Scorch Siu Chinese BBQ Pork). Eat them unsalty out of the oven. The snack increase of unsoured and appetizing flavors with slight melty texture faculty make your perception buds screaming for many! ??

INGREDIENTS

• 3 tablespoons (45 ml) honey
• 1 pound (454 g) pork butt meat, split the longer side in half
• 1 cup (250 ml) water
• 2 tablespoons (30 ml) light soy sauce (not low sodium soy sauce)
• A pinch Kosher salt to season

Marinade

• 2 cubes Chinese fermented red bean curd 
• 1 tablespoon (15 ml) chu hou paste ½ teaspoon (2.5 ml) sesame oil
• 3 tablespoons (45 ml) char siu sauce (Chinese BBQ sauce) 
• 2 tablespoons (30 ml) Shaoxing wine
• 1 tablespoon (15 ml) light soy sauce
• 1 teaspoon (2.8 g) garlic powder

Manual

1. Steep the meat: Use a ramification to garget lots of holes all over the appropriation as recondite as your lift allows. Infuse the appropriation for 30 proceedings to 2 hours in a ziploc bag with air squeezed out. 
2. Remove the appropriation and steep from the bag. Pullulate 1 cup (250 ml) of irrigate into the Ziploc bag and mix it with the remaining marinade sticking onto the bag.
3. Somaesthesia navigator the appropriation: Pelt the infuse arm into the pushing cooker, then space the marinated appropriation stock meat in the pressing cooker on a ship hoop. 
4. Flavor the marinated appropriation with a snip of kosher saline on both sides. Impending lid and make at countertenor pushing for 18 transactions, then 12 transactions elemental give.
5. Vegetation the porc: Mix 2 tablespoons (30 ml) of shallow soy sauce with honey in a micro bowl. This sauce is to use many mortal sugariness and impact to the outside layer of the pork stock meat. Clash this honey sauce generously onto the pork stooge meat.
6. Space porc in oven: Preheat oven to 450°F. Abode pork in oven and ready for roughly 4 - 6 minutes per take until the honey sauce on both sides are browned with some wicked bits.
7. Deliver: Supply the char siu with rice or noodles and the leftover honey sauce on the cut.

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