Pressure Cooker Sticky Char Siu Pulled Pork

By Sprig Originals ✓ · cooked up in Sprig

Pork shoulder pressure-cooked in a hoisin, honey and five-spice braise until it falls apart, then tossed back into the reduced sauce so every shred is glossy and sticky. One pot, one pressure cycle, and enough for bao, rice bowls or sandwiches all week.

Ingredients

• 3 lb boneless pork shoulder, cut into 2-inch chunks
• 1 tbsp neutral oil
• 1 tsp Chinese five-spice powder
• 4 cloves garlic, smashed
• 2 tbsp fresh ginger, grated
• 1/2 cup hoisin sauce
• 1/4 cup soy sauce
• 3 tbsp honey
• 1/2 cup water

• 3 scallions, thinly sliced

Instructions

1. Toss the pork chunks with the five-spice powder until evenly coated. Set the Instant Pot to Sauté on high, add the oil, and brown the pork in two batches, about 4 minutes per batch, without crowding. Return all the pork to the pot.
2. Add the garlic and ginger and stir for 30 seconds, then pour in the water and scrape the bottom of the pot clean with a wooden spoon so nothing sticks. Stir in the hoisin, soy sauce and honey.
3. Cancel Sauté, lock the lid, set the valve to Sealing, and cook on High Pressure for 40 minutes. Let the pressure release naturally for 15 minutes, then move the valve to Venting to release any remaining steam.
4. Lift the pork onto a board or wide bowl with a slotted spoon and pull it into coarse shreds with two forks, discarding any large lumps of fat.
5. Set the pot back to Sauté on high and simmer the liquid, stirring often, for 8 to 10 minutes until it darkens and thickens to a pourable glaze that coats a spoon. Turn the pot off.
6. Return the shredded pork to the glaze and toss until every piece is coated and glossy. Scatter with scallions and serve over steamed rice or piled into soft buns.

Chef's tips

Nutrition (per serving, estimated)

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