Char Siu barbecued pork is a staple of chinese cooking. You can eat it as an appetizer or as a component in a noodle or fried rice dish.

  • 8 servings
  • 3 hours
  • 30 mins
  • 3 hours 30 mins


  • 3 pounds pork shoulder
  • 1 tablespoon honey
  • 1 tablespoon oyster sauce
  • 2 tablespoon soy sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sichuan peppercorns
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon fennel seed
  • 1/2 teaspoon clove
  • 1/2 teaspoon star anise
  • 1/2 teaspoon red fermented tofu sauce


  • Cut the pork shoulder into two inch strips.
  • Grind the sichuan peppercorns, fennel seed, clove, and star anise into a coarse powder and mix with the honey, oyster sauce, soy sauce, cinnamon, red fermented tofu, and honey to make a marinade.
  • Marinate the pork strips with the marinade in a large ziploc bag for at least 2 hours.
  • Pour the ingredients of the ziploc bag into the pressure cooker. Pressure cook on high heat for 18 minutes and then let come to a natural release (about 12 minutes).
  • Preheat the oven to 450 degrees.
  • Transfer the pork to a wire rack and brush with some of the caramelized sauce from the bottom of the pressure cooker. Cook in the heated over for 4-6 minutes on each side until both sides are browned.