Easy Char Siu dish using pressure cooker. I'm using pressure cooker to precooks the meat for a quick 20 mins without drying up the meat. And pressure cooker melts all the fats layer, so basically the leftover fats left taste like melt-in-the-mouth. The sauce is simple combination of usual condiments that you have at home, no need to use any store-bought char siu sauce.
Ingredients: (serves 3)
340g Pork Belly
1 tsp Cooking Oil
Marinate:
1/4 tsp Salt
1/2 tsp Sugar
1/4 tsp Garlic Powder
3 Dashes White Pepper
Sauce:
1 tbsp Light Soy Sauce
1/2 tsp Dark Soy Sauce
1/2 tbsp Oyster Sauce
1/2 tbsp Rice Wine
15g Rock Sugar
Pinch of Chinese 5 spice powder
1 tbsp Water
Step by Step:
1. Remove pork belly skin and cut into short strips.
2. Marinate pork belly and leave aside for 1 hour.
3. Add in all the sauce ingredients (except water) into pork belly and mix well.
4. Pour oil into pressure cooker.
5. Lay marinated pork belly strips (keep the sauce for later) onto pressure cooker and cover.
6. Use stew function 20 mins and let it cook. When it's done, there will be alot sauce and oil released from the pork.
WWW
7. Transfer meat together with it's sauce to pan/wok. Add in water and uncook balance sauce from earlier into the pan.
8. Bring to boil and simmer till the sauce bubbly and starts to thicken.
9. Scoop up the sauce into a small bowl. Leaving a bit of sauce to continue to pan fry till dry and sticky on all sides.
10. Transfer char siu to plate and cool down before cutting into slices.
11. Dish up and serve.
Happy Cooking.
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