Cook time: 30 mins + plus 10 mins natural pressure release
Yield: 3 to 4 serves
Ingredients:
- 600 gm pork collar butt or pork neck
- 1 Tbsp light soy sauce
- 1 Tbsp bean sauce ( I used Punchun 品珍.)
- 3 tsp red yeast rice sauce
- 2 tsp shaoxing wine
- 2 tsp freshly grated ginger juice
- 2 Tbsp honey
- ½ tsp garlic powder
- Syrup for brushing:
- 2 Tbsp maltose (麥芽糖)
- 2 Tbsp hot water
- 1 Tbsp honey
- Cut the pork into two chunks in 5-cm / 2-inch width. Put them into a glass container or zip-lock plastic bag. Mix the light soy sauce, bean sauce, red yeast rice sauce, shaoxing wine, ginger juice, honey and garlic powder. Pour over the pork. Mix well. Cover and chill in fridge for at least 3 hours, or overnight.
- Put the pork together with the marinade into the inner pot of Instant Pot. Cover and turn the steam release handle to the “sealing” position. Press the “stew” button and set 25-minutes cooking time. Let it run natural release for 10 minutes. Quick release. When the float valve drops to the down position, open the cover and take out the pork. Reserve the sauce for dipping.
- Mix all the ingredients of syrup well. Set aside.
- Heat oil in a frying pan over medium heat. Pan-fry the cha siu pork until both sides are lightly brown. Brush syrup on the surfaces. Slice and serve. Enjoy!
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