Ingredients
600 gPork Shoulder Butt
1/8 tspOrange Coloring
40 gSugar
1/2 tbspoyster sauce
1 tbspHoisin Sauce
1 tbspCharsiew Sauce
1 tbspLight Soya Sauce
1 tbspDark Soya Sauce
2 tbspRose Wine
10 gShallot, bruised
10 ggarlic, bruised
10 gGinger, bruised
For Glazing
1 tbspHoney
1 tbspRose Wine
Instructions
- Cut the shoulder butt in half lengthwise and rinse. Drain the pork in a colander while making the marinade.
- 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.
- Transfer the pork and marinade in the inner pot. Select Meat/Stew, Less, for 10 minutes.
- Naturally Release pressure when done. Remove the lid and select saute.
- 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.
- Remove the charsiew from the pot. Let it rest on a plate for 15 minutes before slicing. Serve with rice and sliced cucumber.
