Chinese-Flavoured Barbecue Pork (Char Siu)
Be transported to an exotic trip with the exquisite flavours of this Asian dish.
It's no secret that Australians love barbecuing. This recipe falls under that same love but in a slightly different approach. Instead of grilling, this dish utilises the cooking prowess of a standard pressure cooker. Pork char siu can be enjoyed at family dinners or BBQ parties with friends. Char siu is best served with rice, green vegetables or barbecue sauce.
Prep Time: 15 minutes
Cook time: 50 minutes
- 1 kg pork belly, trimmed
- 4 tbsps soy sauce
- 1 litre chicken stock
- 2 tbsps dry sherry
- 8 tbsps char siu sauce (available in Asian food stores)
- 2 tbsps honey
- 2 tsps sesame oil
- 1 tsp peanut oil
- In an uncovered pressure cooker, mix the stock, sherry, soy sauce and half of the char siu sauce on medium heat.
- Cook for 5-8 minutes.
- Add the pork belly. Cover and bring to pressure, then reduce heat to medium for 30 more minutes.
- Allow pressure cooker to cool naturally.
- Remove the pork from the cooker and allow to cool. Do not discard the leftover cooking liquid.
- Chop the pork belly to even-sized cuts.
- In a frying pan, heat the peanut oil on medium-high heat. Cook the pork.
- In a separate bowl, mix the honey, sesame oil and the other half of the char siu sauce.
- Use this mixture to brush the pork (while frying) for about ten minutes or until brown and coated.
- Pour the reserved cooking liquid into a saucepan and cook over medium-high heat.
- Let it boil, then reduce to low heat. Simmer for 3 minutes.
- Serve mixture over the pork and enjoy!
Note: It is recommended to check the pressure cooker's manufacturer instructions, as duration and degree of cooking may vary between brands.
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