Char Siu (Chinese BBQ Pork) in a Rice Cooker
Char Siu (Chinese BBQ Pork) in a Rice Cooker
Ingredients
- 2 pounds pork shoulder, cut into 1 1/2-inch thick strips
- 1/4 cup hoisin sauce
- 1 tablespoon dark caramel sauce
- 2 tablespoons honey
- 2 tablespoons Shaoxing wine
- 2 tablespoons maltose sugar, or granulated sugar
- 1/2 teaspoon MSG, (optional, labeled as "Yum Yum" powder)
- 2 tablespoons oyster sauce
- 1/8 teaspoon red food coloring powder, (or less, for color)
- 1/2 teaspoon meat tenderizer powder, (optional, labeled as "meat velvet")
Instructions
- 1
Place the pork shoulder strips into the inner pot of your rice cooker.
⏱️ 1 min
- 2
Add the hoisin sauce, dark caramel sauce, honey, Shaoxing wine, maltose sugar (or granulated sugar), MSG (if using), oyster sauce, red food coloring powder, and meat tenderizer powder (if using) to the pot with the pork.
⏱️ 3 min
- 3
Put on gloves and thoroughly mix all the ingredients with the pork in the rice cooker pot. Ensure the rice cooker is on the "warm" setting during mixing to make it easier to combine everything and coat the pork evenly.
⏱️ 5 min
- 4
Cover the rice cooker with its lid and set it to the 'cook' or 'white rice' setting. Allow it to cook for approximately 40 minutes.
⏱️ 40 min
- 5
After the first cooking cycle, open the lid. The pork will be simmering in the sauce. Use tongs to stir the pork, ensuring it's evenly coated and cooking through.
⏱️ 2 min
- 6
Cover the rice cooker again and cook for another 40 minutes.
⏱️ 40 min
- 7
After the second cooking cycle, open the lid. The sauce will have thickened, and the pork will appear glazed. Stir the pork again with tongs to redistribute the sauce.
⏱️ 2 min
- 8
Cover the rice cooker for a final time and cook for another 40 minutes.
⏱️ 40 min
- 9
Once cooked, the Char Siu will be dark red, glazed, and tender. Remove from the rice cooker, slice against the grain, and serve immediately. Optionally, drizzle with any remaining sauce from the rice cooker.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Char Siu (Chinese BBQ Pork) in a Rice Cooker
- 2 pounds pork shoulder, cut into 1 1/2-inch thick strips
- 1/4 cup hoisin sauce
- 1 tablespoon dark caramel sauce
- 2 tablespoons honey
- 2 tablespoons Shaoxing wine
- 2 tablespoons maltose sugar, or granulated sugar
- 1/2 teaspoon MSG, (optional, labeled as "Yum Yum" powder)
- 2 tablespoons oyster sauce
- 1/8 teaspoon red food coloring powder, (or less, for color)
- 1/2 teaspoon meat tenderizer powder, (optional, labeled as "meat velvet")
Instructions
- 1
Place the pork shoulder strips into the inner pot of your rice cooker.
⏱️ 1 min - 2
Add the hoisin sauce, dark caramel sauce, honey, Shaoxing wine, maltose sugar (or granulated sugar), MSG (if using), oyster sauce, red food coloring powder, and meat tenderizer powder (if using) to the pot with the pork.
⏱️ 3 min - 3
Put on gloves and thoroughly mix all the ingredients with the pork in the rice cooker pot. Ensure the rice cooker is on the "warm" setting during mixing to make it easier to combine everything and coat the pork evenly.
⏱️ 5 min - 4
Cover the rice cooker with its lid and set it to the 'cook' or 'white rice' setting. Allow it to cook for approximately 40 minutes.
⏱️ 40 min - 5
After the first cooking cycle, open the lid. The pork will be simmering in the sauce. Use tongs to stir the pork, ensuring it's evenly coated and cooking through.
⏱️ 2 min - 6
Cover the rice cooker again and cook for another 40 minutes.
⏱️ 40 min - 7
After the second cooking cycle, open the lid. The sauce will have thickened, and the pork will appear glazed. Stir the pork again with tongs to redistribute the sauce.
⏱️ 2 min - 8
Cover the rice cooker for a final time and cook for another 40 minutes.
⏱️ 40 min - 9
Once cooked, the Char Siu will be dark red, glazed, and tender. Remove from the rice cooker, slice against the grain, and serve immediately. Optionally, drizzle with any remaining sauce from the rice cooker.
⏱️ 5 min