I’m sharing my Instant Pot approach to Char Siu Pork finished in the oven to produce a glossy glaze and the right texture for stuffing Chinese steamed buns.

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I never thought the Instant Pot could do Char Siu Pork justice, until I tried it with a big pork shoulder and a sticky hit of hoisin sauce. The pressure cooks the meat until it almost falls apart, then the oven finishes it with that glossy, sweet char that makes you want to tear into steamed buns right away.

There’s a bit of kitchen trickery involved, and not everything goes perfectly the first time, but the payoff is ridiculous. If you like bold Asian pork flavors and a little hands-on finishing, this Chinese Bbq Pork version will wreck your expectations.

Ingredients

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Pork shoulder: Rich in protein and fat, makes the meat tender and richly flavored.
Hoisin sauce: Thick sweet savory glaze, adds sugar and umami, boost roast’s shiny coating.
Light and dark soy: Light soy adds salt and brightness, dark soy adds color.
Honey: Natural sweetener, carmelizes for a lacquered finish, adds simple sugars.
Shaoxing wine: Adds aromatic acidity and fermented depth, cuts richness, enhances savory notes.
Chinese five spice: Cinnamon star anise clove notes, fragrant warmth, small amount goes long way.
Garlic: Garlic gives pungent bite, boosts aroma, has immune friendly compounds.
Green onions: Fresh bright finish adds crunch, vitamin C and oniony sharpness on top.

Ingredient Quantities

pork shoulder (Boston butt), about 2 to 3 pounds

water or low sodium chicken broth, 1 cup

hoisin sauce, 1/3 cup

light soy sauce, 1/4 cup

dark soy sauce, 1 tablespoon

Shaoxing wine, 2 tablespoons

oyster sauce, 1 tablespoon

honey, 3 tablespoons

brown sugar, 2 tablespoons

Chinese five spice powder, 1 teaspoon

garlic, 4 cloves minced

sesame oil, 1 teaspoon

ketchup, 1 tablespoon (optional)

red food coloring, 1/4 teaspoon (optional)

ground black pepper, 1/4 teaspoon

green onions for garnish, 2 to 3 stalks

How to Make this

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1. Trim excess fat from a 2 to 3 pound pork shoulder and pat dry, score the fat cap lightly so the glaze sticks better.

2. Make the char siu marinade: whisk together 1/3 cup hoisin, 1/4 cup light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons Shaoxing wine, 1 tablespoon oyster sauce, 3 tablespoons honey, 2 tablespoons brown sugar, 1 teaspoon Chinese five spice, 4 cloves minced garlic, 1 teaspoon sesame oil, 1 tablespoon ketchup (optional), 1/4 teaspoon red food coloring (optional), and 1/4 teaspoon ground black pepper. Scoop out and set aside about 1/3 cup of this marinade in a small bowl before it ever touches the raw pork.

3. Put the pork and the rest of the marinade into a zip bag or bowl, massage it in so the meat is well coated, then refrigerate at least 2 to 4 hours, overnight if you can. The reserved 1/3 cup stays separate for the glaze later.

4. Pour 1 cup water or low sodium chicken broth into the Instant Pot, set the trivet in, place the marinated pork on the trivet and pour any leftover marinade from the bag into the pot around the meat (that will cook and add flavor).

5. Seal the Instant Pot and cook on High Pressure for 45 minutes for a 2 to 3 pound shoulder, then let it natural release for about 15 minutes before opening. If your pork is in smaller pieces you can drop to 35 minutes, but 45 is safer for shreddable tenderness.

6. Transfer the pork to a rimmed baking sheet or tray and tent loosely with foil to rest. Strain or skim the cooking liquid into a saucepan, bring it to a simmer, then add the reserved 1/3 cup marinade and reduce over medium heat until thick and glossy, stirring so it does not burn. You want a sticky, syrupy glaze.

7. Preheat your oven broiler on high and set an oven rack about 6 inches from the element, or preheat to 425 F if you prefer roasting. Brush the pork all over with the reduced glaze, put the pork under the broiler and watch closely, broil 4 to 6 minutes until edges start to char, flip, brush more glaze and broil another 3 to 5 minutes until glossy and sticky. If using 425 F roast, do 10 to 15 minutes, flipping and glazing once.

8. Let the pork rest 8 to 10 minutes after broiling, then slice thinly against the grain or chop for buns. Brush any extra glaze on the sliced meat for shine and flavor.

9. Scatter 2 to 3 stalks of sliced green onions over the sliced char siu and serve hot in buns, with rice, or whatever you like. Don’t be shy with the glaze, it’s the whole point.

Equipment Needed

1. Instant Pot or electric pressure cooker with trivet
2. Rimmed baking sheet or tray and aluminum foil
3. Small saucepan
4. Fine mesh strainer or skimmer
5. Mixing bowls (one small for reserving glaze) and measuring cups/spoons
6. Whisk and silicone or rubber spatula
7. Pastry/silicone basting brush
8. Sharp chef’s knife and sturdy cutting board
9. Tongs and oven mitts for handling hot meat under the broiler

FAQ

Can I use a different cut of pork besides shoulder? Yes, you can, but shoulder (Boston butt) is best because it's fatty and stays moist under pressure. Leaner cuts like loin will cook faster and can dry out, so cut the time and watch it, or add a bit more liquid.

How long do I pressure cook a 2 to 3 pound pork shoulder? Cook on high pressure about 45 minutes for a 2 pound piece, 55 to 60 minutes for close to 3 pounds. Let the pot natural release for 15 to 20 minutes before opening, then check tenderness with a fork, it should shred easily.

How do I get that sticky, slightly charred glaze like restaurant char siu? After pressure cooking, remove the pork and use the Instant Pot saute to reduce the cooking liquid into a thick glaze, or make a cornstarch slurry (1 tsp cornstarch + 1 tsp water) to thicken. Brush glaze onto slices and finish under the broiler for 3 to 4 minutes, flipping once, or sear in a hot pan until edges caramelize. Red food coloring is optional if you want the classic red look, it doesnt change flavor.

What can I substitute for Shaoxing wine or dark soy sauce? Use dry sherry or a mix of mirin and a splash of rice vinegar instead of Shaoxing. For dark soy, you can use more light soy plus 1 tsp molasses or brown sugar to get the deeper color and slight sweetness, but flavor will be a bit different.

Can I make this ahead and freeze it? Yes, cooked char siu freezes well. Slice or shred, cool completely, then freeze up to 3 months in airtight containers. Thaw overnight in the fridge and reheat gently in a low oven or on the stove with a splash of broth so it stays moist.

How do I adjust sweetness or salt if the sauce is too strong? If it's too salty, add a little water or low sodium broth and a bit more honey or brown sugar to balance. If it's too sweet, stir in a splash of vinegar or a squeeze of lime to cut the sugar, then simmer a minute to meld flavors.

Char Siu In The Instant Pot Recipe Substitutions and Variations

Pork shoulder: swap for pork belly (richer, more fat) or boneless country‑style ribs; if you use lean pork loin cut pressure time down a bit so it not dries out.
Shaoxing wine: use dry sherry or mirin; for an alcohol free option try low sodium chicken broth plus 1 teaspoon rice vinegar.
Hoisin sauce: use plum sauce, or make a quick stand‑in with 2 parts soy sauce + 1 part honey + a splash of vinegar for that sweet sticky hit.
Oyster sauce: substitute mushroom oyster sauce for vegetarian cooking, or mix 1 tablespoon soy sauce with 1/2 tablespoon hoisin as a simple shortcut.

Pro Tips

1) Marinate longer if you can, overnight is best. It really makes the pork taste deeper and helps the glaze stick better. Pat the meat dry right before you glaze it so you get a nice caramelized surface, not a soggy one.

2) Never brush on raw marinade without cooking it first. Bring the reserved sauce to a full simmer for a minute or two to kill any germs, then reduce it until syrupy. If it wont thicken enough, mix a tiny bit of cornstarch with cold water and stir that in while simmering, but add it at the end so it doesnt go gluey.

3) Build the glaze in thin layers, not one huge slather. Brush, broil or blast with heat until glossy, rest a minute, then repeat. Sugar burns fast so watch it the whole time. If you have a kitchen torch use that for controlled charring, way easier than staring at the broiler.

4) Let the pork rest longer than you think, at least 10 minutes. Slice against the grain into thin pieces for tender bites, or pull it while still warm if you want shredded char siu. Reheat slices briefly with a bit more glaze for that shiny lacquered look.