Instant Pot Char Siu or Chinese BBQ Pork

Ingredients:

For the pork:
¼ cup plus 2 tablespoons honey
¼ cup soy sauce
¼ cup Shiaoxing wine or use sake, dry sherry, or dry white wine
¼ cup hoisin sauce
1 tablespoon sesame oil
4 garlic cloves minced
3 cubes red fermented tofu mashed, plus 2 tablespoons of the liquid from the jar (optional, see note)
¾ teaspoon Chinese five-spice powder
2 ½ pounds boneless pork butt

For the glaze:
¼ cup soy sauce
¼ cup honey

Directions:

In a large bowl, combine the honey, soy sauce, wine, hoisin sauce,sesame oil, garlic, fermented tofu, if using, and five-spice and stir to mix.

Add the pork and turn a few times to coat all sides well. Cover and refrigerate for at least 2 hours or up to 24 hours.

Pour the marinade into the Instant Pot and then put the trivet in. Place the pork on top of the trivet.

Close the pot and turn the valve to the sealing position. Cook on high pressure for 35 minutes.

Let the pressure release naturally for 10 minutes and then quick release the remaining pressure.

Remove the pork from the pressure cooker.

Preheat the oven to 450ºF.

Cover a rimmed baking sheet with aluminum foil and place a rack on top. Put the pork on top of the rack.

To make the glaze, in a small bowl, stir together the soy sauce and honey. Brush the mixture on the pork.

Cook the pork in the oven for 6 to 8 minutes. Turn the pork over, brush more of the glaze on it, and cook for another 4 minutes or so.

Remove from the oven and let stand for a few minutes before slicing.