Thịt Xá Xíu Instant Pot (Char Siu/BBQ Pork)

  • Servings: 4 or more
  • Difficulty: easy peasy
  • Print

Author: Katie Le | Katie’s Test Kitchen

Ingredients

    Marinade:
  • 1 to 2 lbs of Pork Butt or Shoulder (cut into long strips about 2 inches thick)
  • 1 packet of NOH Chinese BBQ Char Siu Seasoning Mix 
  • 1/2 cup of Maggie Seasoning or a good soy sauce
  • 1 tbsp of garlic powder
  • 1/2 tsp of Five Spices Powder
  • 1/4 tsp of black ground Pepper
  • 2 tbsp of cooking oil (I typically use olive)
  • Others:

  • 1 cup of Coco Rico Soda
  • Steamer tray/rack
  • tapioca or corn starch – optional for sauce


Directions

1. Thoroughly mix the seasoning and powder ingredients above. Marinate the pork with the seasoning mixture for a few hours, overnight would be best.  Use a fork to poke small holes around the meat to help the marinade penetrate.

2. Once ready to cook, pour 2 tbsp of the marinade sauce and put in a small bowl.  Add 1 tbsp of honey, mix well and set aside.  The remainder marinade goes into the inner pot then add 1 cup of Coco Rico Soda.  Insert steamer tray and place meat on top.  Make sure knob is on Sealing and select Pressure Cook/Manual, HP, 15 minutes.  Full NPR.

3. Set oven to Broil, High.  Remove meat from IP and place on a baking sheet.  Baste the marinade with honey mixture evenly on top.  Place in oven for 2-3 minutes until slightly charred.  Flip to the other side, baste honey mixture again and allow it to broil for another 2-3 minutes.  Alternatively, you can place meat on an outdoor grill or in an air fryer.

4. Let it cool down for about 15 minutes.  Thinly slice and serve with baguettes, egg noodle soup, rice or bao buns.  It makes a great appetizer too!

Optional dipping sauce: Pour 1 cup of the remainder liquid on the bottom of the inner pot through a sieve and discarded the rest.  Bring it to a boil in a sauce pan.  Once it boils slowly add your thickening agent (1 tbsp of corn/tapioca starch mix with 1 tbsp of water) and whisk really well. Turn off heat and allow it to cool down to room temperature before serving with the pork.

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