Char Siu In The Instant Pot Recipe

I fell in love with this Easy Char Siu Pork recipe. Tender pork shoulder chunks bathed in hoisin sauce, soy sauce, Shaoxing wine and a touch of red food coloring give the dish its signature look. Garlic, ginger, and Chinese five-spice powder round out an incredibly aromatic marinade.

I love messing around with recipes and this Char Siu in the Instant Pot is one of my favorites. I start with 2 lbs pork shoulder cut into 2-inch cubes and marinate them in a mix of 1/3 cup hoisin sauce, 3 tbsp soy sauce, 2 tbsp Chinese Shaoxing wine, and a dash of 1 tbsp Chinese five-spice powder.

Then I add 3 tbsp honey and 2 tbsp sugar for that signature sticky-sweet glaze, plus a bit of red food coloring for that classic look if you’re into it. I also toss in 4 minced garlic cloves and 1 tbsp grated ginger for that extra kick.

The process is pretty straightforward; pressure cook to get the meat tender and then finish it off in the oven so it crisps up a bit, giving you a dish that is like easy char siu pork, a twist on traditional Chinese BBQ pork. Every bite reminds me of all the great Chinese pork recipes out there even if it’s not perfect every time.

Why I Like this Recipe

1. I really love how the pork turns out super tender and gets that sticky, charred glaze that just melts in your mouth. It’s like each cube of pork is bursting with flavor thanks to the mix of hoisin sauce, soy sauce, and five-spice powder.

2. I appreciate how quick and easy this recipe is. I mean, using the Instant Pot to pressure cook the pork makes the meat so soft and juicy, and then finishing it off in the oven is just genius. It seriously does all the hard work for you.

3. I enjoy the way the marinade totally transforms the pork. The blend of garlic, ginger, and all those sauces gives it an amazing deep flavor that makes every bite interesting and keeps me coming back for more.

4. I also like that it’s versatile enough to use in different ways. Whether I’m serving it with rice or stuffing it in some steamed buns, it makes my meals feel a lot more special and fun to prepare.

Ingredients

• Pork shoulder brings protein and rich flavor, giving the dish a tender, juicy bite.
• Hoisin sauce adds a sweet, tangy burst with a thick, umami-packed texture.
• Soy sauce boosts savory notes while deepening the marinade’s salty, appetizing base.
• Chinese Shaoxing wine infuses a mild acidity that enriches overall flavor with a subtle kick.
• Honey offers natural sweetness, creating a sticky glaze that caramelizes beautifully during cooking.
• Chinese five-spice powder delivers aromatic warmth with hints of sweet and savory depth.
• Garlic and ginger lend a punch of aroma and essential antioxidants for everyday health.
• Sugar brightens flavors and helps the meat achieve that perfect caramelized finish.

Ingredient Quantities

• 2 lbs pork shoulder, cut into 2-inch cubes
• 1/3 cup hoisin sauce
• 3 tbsp soy sauce
• 2 tbsp Chinese Shaoxing wine (or dry sherry if you cant get Shaoxing)
• 1 tbsp Chinese five-spice powder
• 3 tbsp honey
• 2 tbsp sugar
• 1 tbsp red food coloring (optional, but gives that classic look)
• 4 garlic cloves, minced
• 1 tbsp grated ginger

How to Make this

1. Cut the pork shoulder into 2-inch cubes and pat them dry with a paper towel.

2. In a big bowl, mix together 1/3 cup hoisin sauce, 3 tbsp soy sauce, 2 tbsp Chinese Shaoxing wine (or dry sherry if you cant get Shaoxing), 1 tbsp Chinese five-spice powder, 3 tbsp honey, 2 tbsp sugar, 1 tbsp red food coloring (if using), plus 4 minced garlic cloves and 1 tbsp grated ginger.

3. Toss the pork pieces in the marinade so every cube gets well coated.

4. Dump the pork and all of the marinade into your Instant Pot.

5. Lock the lid and set the Instant Pot to high pressure for 25 minutes. Let it naturally release pressure for about 10 minutes then carefully quick release any remaining pressure.

6. Preheat your oven to 450°F while the pork is cooking.

7. With a slotted spoon, remove the pork and place them on a foil lined baking sheet. Brush extra sauce from the pot all over the pork.

8. Bake the pork in the oven for about 10 minutes to get that sticky, charred glaze.

9. Check that the pork is tender and the glaze has set, if not you can bake a few minutes longer.

10. Let the pork rest for a few minutes before serving with rice or steamed buns. Enjoy!

Equipment Needed

1. Cutting board and sharp knife
2. Paper towels
3. Large mixing bowl
4. Measuring cups and spoons
5. Instant Pot
6. Slotted spoon
7. Aluminum foil and baking sheet
8. Basting brush
9. Oven

FAQ

Char Siu In The Instant Pot Recipe Substitutions and Variations

• If you cant get pork shoulder, you might try using pork belly or even pork loin for a slightly different texture.
• Hoisin sauce can be hard to find sometimes, so try mixing plum sauce with a bit of soy sauce as a substitute.
• If you’re outta Chinese Shaoxing wine, dry sherry works just as well in most recipes.
• Not having Chinese five-spice powder? You can blend a little cinnamon, cloves, fennel seeds, and star anise to mimic the flavor.
• If you dont have honey, maple syrup can be a decent replacement but be aware it might make the sauce a bit sweeter.

Pro Tips

1. If you can, try marinating the pork overnight or at least for a few hours — it really helps the flavors sink in and makes the meat even more tender when you cook it.
2. When you’re searing the pork in the oven, keep a close eye on it. Ovens vary a lot and it can go from perfectly charred to too burnt really fast, so check it every couple of minutes.
3. Before you add the pork in the Instant Pot, make sure it’s totally dry. Trust me, wiping off any extra moisture helps get a nice caramelization when you bake the pork later.