Serve this sweet, succulent pork thinly sliced over white rice or use it to fill steamed buns or make pork fried rice.
Course Instant Pot Recipes
Cuisine Chinese
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Additional Time 2 hourshours
Total Time 2 hourshours55 minutesminutes
Author Robin Donovan
Ingredients
For the pork
¼cupplus 2 tablespoons honey
¼cupsoy sauce
¼cupShiaoxing wineor use sake, dry sherry, or dry white wine
¼cuphoisin sauce
1tablespoonsesame oil
4garlic clovesminced
3cubes red fermented tofumashed, plus 2 tablespoons of the liquid from the jar (optional, see note)
¾teaspoonChinese five-spice powder
2 ½poundsboneless pork butt
For the glaze
¼cupsoy sauce
¼cuphoney
Instructions
In a large bowl, combine the honey, soy sauce, wine, hoisin sauce, sesame oil, garlic, fermented tofu, if using, and five-spice and stir to mix.
Add the pork and turn a few times to coat all sides well. Cover and refrigerate for at least 2 hours or up to 24 hours.
Pour the marinade into the Instant Pot and then put the trivet in. Place the pork on top of the trivet.
Close the pot and turn the valve to the sealing position. Cook on high pressure for 35 minutes.
Let the pressure release naturally for 10 minutes and then quick release the remaining pressure.
Remove the pork from the pressure cooker.
Preheat the oven to 450ºF.
Cover a rimmed baking sheet with aluminum foil and place a rack on top. Put the pork on top of the rack.
To make the glaze, in a small bowl, stir together the soy sauce and honey. Brush the mixture on the pork.
Cook the pork in the oven for 6 to 8 minutes. Turn the pork over, brush more of the glaze on it, and cook for another 4 minutes or so.
Remove from the oven and let stand for a few minutes before slicing.
Video
Notes
If you don't want to use fermented tofu, you can color the marinade with a few drops of red gel food coloring. Or you can try using other more natural coloring methods like adding cherry or beet juice.