I’m sharing my Instant Pot plus oven approach to Char Siu Pork to reveal a technique most home cooks overlook that recreates the classic finish.
I get why people obsess over Char Siu Pork Tenderloin, but for me the Instant Pot version is the sweet spot between fast and dramatic. Using the pressure cooker then a quick roast, the pork develops that lacquered, sticky coat that makes you want to hide the leftovers.
I play up hoisin sauce and honey so the glaze sings, leaving edges caramelized without turning into candy. It’s not Baked Char Siu Pork, its Instant Pot first, oven finish, and it’s weirdly addictive.
I promise you’ll want to taste it alone, then plot to put it into every bun and bowl.
Ingredients
- Pork shoulder: Rich in protein and flavorful fat becomes meltingly tender under pressure
- Hoisin sauce: Sweet tangy savory boost, adds body sticky glaze, moderate sodium
- Honey: Gives shine and sweetness helps caramelize mostly simple sugars little fiber
- Soy sauce: Salty umami rich low sweetness watch sodium adds depth and color
- Shaoxing wine: Adds aromatic slightly sweet complexity cooks off alcohol deepens flavor
- Five spice: Fragrant mix of star anise cinnamon gives warm slightly sweet savory notes
- Garlic: Sharp pungent builds savory backbone adds small health benefits and flavor punch
- Cornstarch slurry: Thickens juices into glossy glaze neutral taste adds no nutrition
Ingredient Quantities
- 2 to 3 pounds pork shoulder or pork butt, trimmed but not too much
- 3 tablespoons hoisin sauce
- 3 tablespoons honey plus 1 to 2 tablespoons extra for glazing
- 2 tablespoons light soy sauce or regular soy sauce
- 2 tablespoons Shaoxing wine or dry sherry
- 2 tablespoons packed brown sugar
- 1 tablespoon tomato ketchup or 1 small piece fermented red bean curd, mashed, for color optional
- 1 teaspoon Chinese five spice powder
- 3 cloves garlic, minced or grated
- 1 teaspoon sesame oil
- 1/4 teaspoon ground white pepper
- 1 cup low sodium chicken broth or water
- 1 teaspoon cornstarch plus 1 tablespoon water to make a glaze slurry
- 1 tablespoon vegetable oil for searing optional
- 2 scallions, sliced for serving optional
How to Make this
1. Mix the marinade: stir together 3 tbsp hoisin, 3 tbsp honey, 2 tbsp soy sauce, 2 tbsp Shaoxing wine (or dry sherry), 2 tbsp packed brown sugar, 1 tbsp ketchup or mashed fermented red bean curd (optional for color), 1 tsp Chinese five spice, 3 minced garlic cloves, 1 tsp sesame oil, and 1/4 tsp ground white pepper. Reserve about 1/4 cup of this mixture for glazing later, then put the pork and the rest of the marinade in a bag or bowl and marinate at least 2 hours, preferably overnight.
2. Take the pork out of the fridge 30 minutes before cooking and pat it dry so it sears better. If you want a deeper crust, turn the Instant Pot to Sauté, add 1 tbsp vegetable oil, and brown the pork on all sides (optional). Don’t forget to scrape up browned bits, they add flavor.
3. Pour 1 cup low sodium chicken broth or water into the Instant Pot, place a trivet in the pot and set the pork on the trivet (this keeps the meat from stewing and preserves the glaze flavor). Lock the lid and pressure cook on High for 60 minutes for a 2 to 3 pound piece. Let the pressure release naturally for about 15 minutes, then quick release any remaining pressure.
4. Carefully remove the pork to a rimmed baking sheet lined with foil. Tent loosely with foil and let it rest while you make the glaze and reduce the cooking liquid, about 8 to 10 minutes.
5. Strain the cooking liquid into a saucepan, skim off excess fat, then bring it to a simmer over medium heat to concentrate the flavors. Add the reserved 1/4 cup marinade and 1 to 2 tbsp extra honey, stir and taste, adjust salt or honey if needed.
6. Make the glaze slurry by whisking 1 tsp cornstarch with 1 tbsp water until smooth, then slowly whisk it into the simmering sauce until it thickens to a glossy, brushable glaze. Keep it warm on low.
7. Preheat your oven broiler or set the oven to 450 to 500 F. Place the rested pork on the sheet pan, brush generously with the thickened glaze, and put it under the broiler about 3 to 6 minutes until the top gets bubbly and starts to char in spots. Watch it closely so it doesn’t burn.
8. Flip the pork, brush again with more glaze plus a little extra honey if you like it super sticky, then broil another 2 to 4 minutes until nicely glazed and caramelized. Repeat once more if you want extra char and stickiness.
9. Let the pork rest 8 to 10 minutes after broiling, slice thinly against the grain, spoon any remaining glaze over the slices, and scatter sliced scallions on top before serving. Enjoy with steamed buns, rice, or noodles.
Equipment Needed
1. Instant Pot or 6-qt electric pressure cooker (for the braise)
2. Large mixing bowl or heavy‑duty zip‑top bag (to mix and hold the marinade)
3. Measuring spoons and measuring cups
4. Sharp chef’s knife and cutting board (trim and slice against the grain)
5. Tongs and a spatula (for searing and moving the pork)
6. Rimmed baking sheet lined with foil (for resting and broiling)
7. Small saucepan (to reduce the cooking liquid and make the glaze)
8. Fine‑mesh strainer and a spoon (to skim fat and strain the sauce)
9. Whisk and silicone brush (make the slurry and brush on the glaze)
10. Oven mitts and a kitchen thermometer (thermometer optional but handy)
FAQ
Char Siu In The Instant Pot Recipe Substitutions and Variations
- Pork shoulder or butt: swap for pork loin or tenderloin if you want leaner meat (cut pressure time by ~10–15 minutes), or use a bone-in picnic roast for similar fat and flavor, just add a few extra minutes.
- Hoisin sauce: if you don’t have hoisin, mix 2 tbsp oyster sauce + 1 tbsp honey, or use 2 tbsp plum sauce, or 2 tbsp soy + 1 tbsp brown sugar + 1 tsp molasses for that sweet-savory vibe.
- Shaoxing wine or dry sherry: good substitutes are dry sherry, mirin, or sake; for non-alcoholic option use 1 tbsp rice vinegar + 1 tbsp water.
- Cornstarch slurry: use the same amount of arrowroot powder, or stir 1 tbsp all-purpose flour into water, or just reduce the sauce on sauté mode until thickened if you prefer no thickeners.
Pro Tips
– Always reserve some marinade for the glaze, but dont just slap the raw stuff on the meat. Bring that reserved bit to a rolling boil and reduce it so any bacteria are killed and the flavor concentrates. It makes the glaze safer and way more punchy.
– Pat the pork dry and sear it on the Instant Pot Sauté setting if you can, a good crust adds a ton of flavor. Score the fat a little so it renders better, and scrape up the browned bits, they make the sauce taste way better.
– Let the pressure release naturally for at least 15 minutes, that keeps the meat juicy. If you want shreddable pork aim for an internal temp around 195 to 205 F, for sliceable but tender aim nearer 180 to 185 F. Use a probe if you have one, it saves guessing.
– When reducing the cooking liquid skim the fat first, then thicken slowly with the cornstarch slurry so you dont over-thicken. If the glaze gets too dark or sweet while broiling, a quick brush of rice vinegar or a squeeze of lemon cuts the sweetness without ruining the shine.
– Dont rush resting and slicing. Let the pork rest 8 to 10 minutes, then slice thinly across the grain. For extra char and stickiness you can torch the glaze or broil in short bursts, watching it closely so it doesnt burn.
Char Siu In The Instant Pot Recipe
I’m sharing my Instant Pot plus oven approach to Char Siu Pork to reveal a technique most home cooks overlook that recreates the classic finish.
6
servings
660
kcal
Equipment: 1. Instant Pot or 6-qt electric pressure cooker (for the braise)
2. Large mixing bowl or heavy‑duty zip‑top bag (to mix and hold the marinade)
3. Measuring spoons and measuring cups
4. Sharp chef’s knife and cutting board (trim and slice against the grain)
5. Tongs and a spatula (for searing and moving the pork)
6. Rimmed baking sheet lined with foil (for resting and broiling)
7. Small saucepan (to reduce the cooking liquid and make the glaze)
8. Fine‑mesh strainer and a spoon (to skim fat and strain the sauce)
9. Whisk and silicone brush (make the slurry and brush on the glaze)
10. Oven mitts and a kitchen thermometer (thermometer optional but handy)
Ingredients
2 to 3 pounds pork shoulder or pork butt, trimmed but not too much
3 tablespoons hoisin sauce
3 tablespoons honey plus 1 to 2 tablespoons extra for glazing
2 tablespoons light soy sauce or regular soy sauce
2 tablespoons Shaoxing wine or dry sherry
2 tablespoons packed brown sugar
1 tablespoon tomato ketchup or 1 small piece fermented red bean curd, mashed, for color optional
1 teaspoon Chinese five spice powder
3 cloves garlic, minced or grated
1 teaspoon sesame oil
1/4 teaspoon ground white pepper
1 cup low sodium chicken broth or water
1 teaspoon cornstarch plus 1 tablespoon water to make a glaze slurry
1 tablespoon vegetable oil for searing optional
2 scallions, sliced for serving optional
Directions
- Mix the marinade: stir together 3 tbsp hoisin, 3 tbsp honey, 2 tbsp soy sauce, 2 tbsp Shaoxing wine (or dry sherry), 2 tbsp packed brown sugar, 1 tbsp ketchup or mashed fermented red bean curd (optional for color), 1 tsp Chinese five spice, 3 minced garlic cloves, 1 tsp sesame oil, and 1/4 tsp ground white pepper. Reserve about 1/4 cup of this mixture for glazing later, then put the pork and the rest of the marinade in a bag or bowl and marinate at least 2 hours, preferably overnight.
- Take the pork out of the fridge 30 minutes before cooking and pat it dry so it sears better. If you want a deeper crust, turn the Instant Pot to Sauté, add 1 tbsp vegetable oil, and brown the pork on all sides (optional). Don’t forget to scrape up browned bits, they add flavor.
- Pour 1 cup low sodium chicken broth or water into the Instant Pot, place a trivet in the pot and set the pork on the trivet (this keeps the meat from stewing and preserves the glaze flavor). Lock the lid and pressure cook on High for 60 minutes for a 2 to 3 pound piece. Let the pressure release naturally for about 15 minutes, then quick release any remaining pressure.
- Carefully remove the pork to a rimmed baking sheet lined with foil. Tent loosely with foil and let it rest while you make the glaze and reduce the cooking liquid, about 8 to 10 minutes.
- Strain the cooking liquid into a saucepan, skim off excess fat, then bring it to a simmer over medium heat to concentrate the flavors. Add the reserved 1/4 cup marinade and 1 to 2 tbsp extra honey, stir and taste, adjust salt or honey if needed.
- Make the glaze slurry by whisking 1 tsp cornstarch with 1 tbsp water until smooth, then slowly whisk it into the simmering sauce until it thickens to a glossy, brushable glaze. Keep it warm on low.
- Preheat your oven broiler or set the oven to 450 to 500 F. Place the rested pork on the sheet pan, brush generously with the thickened glaze, and put it under the broiler about 3 to 6 minutes until the top gets bubbly and starts to char in spots. Watch it closely so it doesn’t burn.
- Flip the pork, brush again with more glaze plus a little extra honey if you like it super sticky, then broil another 2 to 4 minutes until nicely glazed and caramelized. Repeat once more if you want extra char and stickiness.
- Let the pork rest 8 to 10 minutes after broiling, slice thinly against the grain, spoon any remaining glaze over the slices, and scatter sliced scallions on top before serving. Enjoy with steamed buns, rice, or noodles.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 217g
- Total number of serves: 6
- Calories: 660kcal
- Fat: 52g
- Saturated Fat: 18g
- Trans Fat: 0.5g
- Polyunsaturated: 6g
- Monounsaturated: 22g
- Cholesterol: 180mg
- Sodium: 1500mg
- Potassium: 750mg
- Carbohydrates: 22g
- Fiber: 1g
- Sugar: 20g
- Protein: 56g
- Vitamin A: 250IU
- Vitamin C: 2mg
- Calcium: 60mg
- Iron: 3mg
