Instant Pot Char Siu (Chinese BBQ Pork)

Ingredients

• 454 g (1 pound)pork butt, with the longer side split in half
• 45 ml (3 tablespoons)honey
• 30 ml (2 tablespoons)regular soy sauce
• 250 ml (1 cup)water
• A pinchkosher salt
• 15 ml (1 tablespoon)chu hou paste
• 2 cubesChinese fermented red bean curd
• 45 ml (3 tablespoons)char siu sauce (Chinese BBQ sauce)
• 2.5 ml (½ teaspoon)sesame oil
• 30 ml (2 tablespoons)Shaoxing wine
• 2.8 g (1 teaspoon)garlic powder
• 15 ml (1 tablespoon)regular soy sauce

Instructions

1. 1

   Marinate the pork

   Pierce the pork all over with a fork, making the holes as deep as you can. Put it in a sealable bag with the marinade, squeeze out the air and leave to marinate for 30 minutes to 2 hours. Remove the pork and marinade, then pour 250 ml water into the bag and swish it around to loosen any marinade clinging to the sides.

2. 2

   Pressure cook

   Pour the water and marinade mixture into the Instant Pot and place the pork in a steamer basket inside. Season both sides with a pinch of kosher salt. Close the lid, set the vent to sealing and cook at High Pressure for 18 minutes, followed by a 12-minute natural release. Open the lid carefully.

3. 3

   Brush with honey

   In a small bowl, combine 30 ml soy sauce with the honey. Brush the mixture generously over the pork to coat its outside.

4. 4

   Brown under grill

   Preheat the oven grill to 230°C (450°F). Grill the pork for about 4–6 minutes per side, until the glaze on both sides is browned and has a few dark spots.

5. 5

   Serve the pork

   Serve the char siu with rice or noodles, with any remaining honey sauce on the side.

What is char siu?

Char siu is a Cantonese-style Chinese barbecue pork, known for its sweet-savoury coating and browned exterior. This version uses an Instant Pot to cook the pork before a short blast under the grill gives it colour.

Pork butt is a well-marbled cut that suits pressure cooking, while the final honey-soy glaze adds a glossy, caramelised finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 223 calories, 23g protein, 15g carbs, 7g fat.

The pork provides most of the protein, while honey and the sauces contribute carbohydrates and sugar. Fat comes mainly from the pork, with a small contribution from sesame oil; serve with vegetables alongside rice or noodles to round out the plate.

The marinade ingredients

Chinese sauces: Chu hou paste, fermented red bean curd and char siu sauce bring savoury depth to the marinade, alongside Shaoxing wine, sesame oil and garlic powder.

Pork preparation: Splitting the longer side and piercing the meat gives the marinade more surface to cling to. Allow at least 30 minutes for it to sit before cooking.

Pressure cooking and release

Basket position: The pork sits in a steamer basket above the water and marinade mixture in the pot. This keeps it out of the liquid while it cooks under pressure.

Release time: After 18 minutes at High Pressure, leave the pot for a 12-minute natural release before opening the lid carefully.

Glaze and browning

Honey-soy coating: Brush the pork generously with the honey and soy mixture after pressure cooking. This is the glaze that gives the outside sweetness and colour.

Grill closely: Cook at 230°C for about 4–6 minutes on each side, watching for a browned coating with a few dark spots. Grill performance varies, so use the appearance of the glaze as your cue.

Serving ideas

Rice: Serve sliced pork over plain rice, spooning some of the leftover honey sauce alongside it.

Noodles: Noodles make another fitting base; keep the sides simple so the savoury-sweet pork stays at the centre of the meal.

Timing and preparation

Marinating time: The pork needs 30 minutes to 2 hours in the marinade, so include that range when planning. The stated total recipe time is 55 minutes.

Before you start: Have the grill ready to preheat once the pork has finished pressure cooking, and mix the honey-soy glaze while the meat is in the pot.

Recipe notes & tips

• Pierce the pork deeply with a fork so the marinade can reach further into the meat.
• Squeeze excess air from the marinating bag so the pork stays in contact with the marinade.
• Swish the water around in the bag to collect marinade left on its sides.
• Brush the honey-soy mixture over all exposed sides of the pork before grilling.
• Keep an eye on the glaze under the grill, as it can darken quickly.
• Serve any remaining honey sauce at the table rather than discarding it.

Variations

• Extra garlic: Add more garlic powder to the marinade for a stronger savoury note.
• More char siu sauce: Increase the char siu sauce in the marinade for a more pronounced barbecue flavour.
• Rice bowl: Slice the pork over rice and serve the leftover honey sauce alongside.
• Noodle bowl: Pair the pork with noodles for an alternative to rice.
• Vegetable side: Add steamed vegetables to the plate for a simple accompaniment.

Common mistakes to avoid

• Skipping the fork holes: The marinade has less access to the meat; pierce it all over before marinating.
• Rushing the marinade: The flavours have less time to settle; allow at least 30 minutes.
• Forgetting the bag rinse: Marinade can remain stuck to the bag; swish the measured water around inside it.
• Opening the pot too soon: The recipe calls for a 12-minute natural release after pressure cooking; wait before opening.
• Leaving the grill unattended: The honey glaze can go from browned to too dark quickly; watch it during both sides.

How to store

Refrigerate leftover pork in a covered container for up to 3 days. Reheat until hot throughout, using a microwave or a covered pan with a splash of water; keep the sauce separate if possible and add it when serving.

Frequently asked questions