Succulent Pressure Cooker Char Siu Pork Belly
If you want melt-in-your-mouth, succulent, juicy char siu pork, this is the only way to do it... in a pressure cooker. It will fall apart like pulled pork.
- 1/4 cup light Aloha shoyu
- 2 tablespoons dry sherry
- 1 can chicken stock
- 1/2 cup char siu sauce
- 3 lbs pork belly, trimmed
- 2 tablespoons honey
- 2 teaspoons sesame oil
- 1 tablespoon peanut oil
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Set pressure cooker to sauté. Add soy sauce, sherry, stock and half the char siu sauce in the bowl of a 6-litre pressure cooker. Cook for 5 minutes or until slightly thickened. Add pork. Cook for 30 minutes on medium, following manufacturer's instructions. Remove pork from pressure cooker. Cool. Reserve 1 cup cooking liquid. Cut pork into 18 even-sized pieces.
Combine honey, sesame oil and remaining char siu in a bowl. Heat peanut oil in a large frying pan over medium-high heat. Add pork. Cook, brushing with char sui mixture, for 5 to 10 minutes, until brown and coated.
Meanwhile, place reserved cooking liquid in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer 3 minutes or until slightly thickened.
Serve char siu pork with rice, Asian greens and sauce.
