Chinese Food · From the kitchen · Instant Pot · Miscellaneous · Pasta or Noodle · Pressure Cooker

Charsiu in Instant Pot without red food coloring

sawAfter our day out to the Asian shopping center yesterday to check out the new bakery in town, 85c bakery. Grab some breads well a lot. And stopped by the Japanese Dollar Store next door, Daiso and out with nothing. Ended our time at the grocery store and grabbed few things. Among the few things are pork butt, pork feet, noodles, baby broccoli.

So I am thinking to make Charsiu noodle for our dinner today. I checked my pantry and I can’t find honey. See the other ingredients are ready..

I need something for the sweetness in place of my honey. I decided to make my own version by using lite brown sugar.

I ended up using half of the pork butt. So it’s around 1 lbs pork.

I blend all the marinade ingredients in my magic bullet jar. This is another kitchen warrior that has been helping me a lot in cooking. Bought them back in 2007 it was a buy 1 get 1 free. I left one at work to make smoothie. And so far it has been good to me. So the marinade are ready and pour it into the pork. Covered with plastic wrap and marinade in the fridge for couple hours.

Whilst the pork marinade, I have time..plenty of time to enjoy my chocolate croissant from the bakery and my coffee. And binged on Netflix with my Penny Dreadful. I stayed up until 4 am last night watching..ugh. Me and binge! The croissant was ok. I prefer my starbucks or La Madelaine chocolate croissant better.

By 4:45 I started to take the pork out from the fridge. Move it on the pyrex bowl. I am doing PIP – Pot in Pot method in the Instant Pot, put the bowl on the rack in the liner with 2 cups of water. Close the lid and vent and press manual 18 minutes.

Once it beeped, I let it sit for another 18 minutes.
This is what it looked like after I took it out. After the bowl is out I add the chinese broccoli into the rack and cook in manual 1 minute. However, for the next time, I think 0 – zero minute is enough.

I heat up 1 tablespoon oil in the pan to fry my pork, just to get the charred on it. And reduce the sauce after I fry the pork.

I decided to add 2-3 tablespoons sugar to the sauce as it’s reducing.
It was so tender and juicy. We were snacking on the pork as I boil my water to cook the noodle. It was so good.

Well noodle is ready and toss in the bowl with a little oil, soy sauce, white pepper and just a little sugar to balance the flavor. Dinner is ready in less than 1 hour. I had to add my spicy garlic chili on mine, while hubby always add hoisin sauce on his.

I like this version better I think. It’s not overly sweet. Just perfect sweetness and saltiness. And the most important thing….no red food coloring. It was a success.
Ingredients for the sauce, which I put all in magic bullet jar:

3 tablespoons cooking oil

1 tablespoon sesame oil

1 tablespoon fish sauce

1 tablespoon red yeast rice

1/2 teaspoon nutmeg

1 teaspoon chinese five spice

1 teaspoon pink himalayan salt

1/2 teaspoon cracked black pepper

3 tablespoons brown sugar

2-3 tablespoons white sugar when you reducing the sauce in the pan.

1 lbs pork butt

The process:

Blend all ingredients except the white sugar and pork butt.

Marinade the pork with the sauce, covered with plastic wrap and let sit in the fridge for 2 hours or overnight.

Cook the pork in Instant pot with 2  cups of water in Pot in Pot method for 18 minutes manual. NPR 18 minutes.

Pan fry with 1 tablespoon oil to get the charred.

Set aside,.

Reduce the sauce in the pan with 2-3 tablespoons sugar in medium heat. until thicken. Keep stirring.

Serve the sliced pork with the sauce over noodle or steamed rice.

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