Roasted Charsiew
Servings Prep Time
4servings 6hours
Cook Time
Servings Prep Time
4servings 6hours
Cook Time
Main Ingredient
  • 600g Pork Shoulder Butt
  • 1/8tsp Orange Coloring
  • 40g Sugar
  • 1/2tbsp oyster sauce
  • 1tbsp Hoisin Sauce
  • 1tbsp Charsiew Sauce
  • 1tbsp Light Soya Sauce
  • 1tbsp Dark Soya Sauce
  • 2tbsp Rose Wine
  • 10g Shallotbruised
  • 10g garlicbruised
  • 10g Gingerbruised
For Glazing
  • 1tbsp Honey
  • 1tbsp Rose Wine
  1. Cut the shoulder butt in half lengthwise and rinse. Drain the pork in a colander while making the marinade.
  2. Combine the rest of ingredients except the honey and rose wine in a bowl. Marinate the pork in the mixture for at least 6 hours or overnight.
  3. Transfer the pork and marinade in the inner pot. Select Meat/Stew, Less, for 10 minutes.
  4. Naturally Release pressure when done. Remove the lid and select saute.
  5. Add in 1 tbsp honey and 1 tbsp wine. Keep stirring from time to time until the sauce is reduced. Turn the pork on the other side and baste with the the thickened sauce. Cook until charred.
  6. Remove the charsiew from the pot. Let it rest on a plate for 15 minutes before slicing. Serve with rice and sliced cucumber.