• 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 • 1 tbsp Honey • 1 tbsp Rose Wine

1. Cut the shoulder butt in half lengthwise and rinse. Drain the pork in a colander while making the marinade.
2. 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.
3. Transfer the pork and marinade in the inner pot. Select Meat/Stew, Less, for 10 minutes.
4. Naturally Release pressure when done. Remove the lid and select saute.
5. 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.
6. Remove the charsiew from the pot. Let it rest on a plate for 15 minutes before slicing. Serve with rice and sliced cucumber.