Roasted Charsiew
| Prep Time | 6 hours |
| Cook Time | 10 minutes |
| Servings |
4 servings
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Ingredients
Main Ingredient
- 600 g Pork Shoulder Butt
- 1/8 tsp Orange Coloring
- 40 g Sugar
- 1/2 tbsp oyster sauce
- 1 tbsp Hoisin Sauce
- 1 tbsp Charsiew Sauce
- 1 tbsp Light Soya Sauce
- 1 tbsp Dark Soya Sauce
- 2 tbsp Rose Wine
- 10 g Shallot bruised
- 10 g garlic bruised
- 10 g Ginger bruised
For Glazing
- 1 tbsp Honey
- 1 tbsp Rose Wine
Ingredients
Main Ingredient
For Glazing
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Instructions
- Cut the shoulder butt in half lengthwise and rinse. Drain the pork in a colander while making the marinade.
- Combine the rest of ingredients except the honey and rose wine in a bowl. Marinate the pork in the mixture for at least 6 hours or overnight.
- Transfer the pork and marinade in the inner pot. Select Meat/Stew, Less, for 10 minutes.
- Naturally Release pressure when done. Remove the lid and select saute.
- Add in 1 tbsp honey and 1 tbsp wine. Keep stirring from time to time until the sauce is reduced. Turn the pork on the other side and baste with the the thickened sauce. Cook until charred.
- Remove the charsiew from the pot. Let it rest on a plate for 15 minutes before slicing. Serve with rice and sliced cucumber.