Pressure cooker char siu pork
INGREDIENTS
1/4 cup light soy sauce
2 tablespoons dry sherry
1 litre Massel chicken style liquid stock
1/2 cup char siu sauce
1kg Coles Pork Belly Roast Boneless, trimmed
2 tablespoons honey
2 teaspoons sesame oil
1 tablespoon peanut oil
Steamed white rice, to serve
Steamed Asian greens, to serve
METHOD
Step 1
Set pressure cooker to sauté. Add soy sauce, sherry, stock and half the char siu sauce in the bowl of a 6-litre pressure cooker. Cook for 5 minutes or until slightly thickened. Add pork. Cook for 30 minutes on medium, following manufacturer's instructions. Remove pork from pressure cooker. Cool. Reserve 1 cup cooking liquid. Cut pork into 18 even-sized pieces.
Step 2
Combine honey, sesame oil and remaining char siu in a bowl. Heat peanut oil in a large frying pan over medium-high heat. Add pork. Cook, brushing with char sui mixture, for 5 to 10 minutes, until brown and coated.
Step 3
Meanwhile, place reserved cooking liquid in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer 3 minutes or until slightly thickened.
Step 4
Serve char siu pork with rice, Asian greens and sauce.
RECIPE NOTES
Always follow manufacturer's instructions when using a pressure cooker as they can vary between brands.