Home-Made Char Siew (Chinese Roast Pork) served on Noodles

This is the is one of my favorite recipes which a wonderful cook Lily Ng shares on her blog. The glaze is so much better than any commercial preparation I've come across!

Ingredients

Marinate:

4 tbsp Hoisin sauce
2 tsp garlic powder
2 tbsp soya sauce

1/2 cup sugar

2 tbsp wine - Mui Kai Lo

1 tsp 5 spice powder

1/2 tsp salt

Dash of pepper

Glaze (I've found leaving out the glaze doesn't make it any less delicious):

2 tbsp dark soya sauce
2 tbsp honey or maltose
2 tbsp oil

Method

Marinade pork with seasonings for 2 hours.(optional). Pork can be cooked as soon as it is marinated.

Transfer marinated pork on to the pressure cooker, close lid and let the pork and marinate cook for 10 minutes - time is when the pressure is build up.  Release the pressure by running cold tap water over the lid of the pressure cooker.

Open the lid and continue to cook the pork ribs on high heat until the sauce has thickened.  Stir constantly to prevent burning.

When sauce has thickened, transferred pork ribs to the grill or broiler.  Grill/broil until the surface is charred.

Coat charred ribs with the Glaze and put back to grill/broil for 3 - 5 minutes more.

 

Serve on rice or noodles.