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Roasted Charsiew Image

Roasted Charsiew

Prep Time

6 hours

Cook Time

10 minutes

Servings

4 servings

Ingredients

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

Instructions

Recipe Categories

  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.