I had some char siu sauce that had been sitting in the fridge too long, and a big piece of pork sitting in the freezer that I’d randomly bought, and wanted to bring the two of them together.

This sauce in fact:

I followed this recipe in terms of making the pork:

https://www.pressurecookrecipes.com/char-siu-chinese-bbq-pork-pressure-cooker/

ie, I cut up the pork in to manageable pieces, marinated it in the above sauce, with added Shaoxing wine, garlic powder, ginger powder, sesame oil & soy sauce.

Instant Potted the pork, then put it under the broiler while adding some extra sauce and turning once (rebasting).

I only used half a cup of water in the Instant Pot as I’ve learned what I can get away with. I then reduced the left over juices / marinade using the Saute option in the Instant Pot. I did go with their steamer method, although I’m not sure it ultimately makes much difference?

Meanwhile, I cut up some spring onions and some bok choi (or pak choi as they call it here), and steamed some long grain rice. Once the rice had about 5 minutes left I threw in the thicker pieces of the bok choi, then in a few minutes the white of the spring onions and the rest of the bok choi.

I then served the rice & veg with some pork pieces, and put the reduced sauce on the table to add as needed. I sprinkled the green bits of the spring onions over the top of the served dishes.

I topped mine and G’s with some fried shallot pieces, as you can hardly go wrong with a little crunch from fried shallots.

End of the day, the pork was a touch dry. Tasty, but a little dry. It was a random roasting joint and just not fatty enough cut for it.

BUT, Pork + Char Siu sauce + rice & veg is a bit of a winner. L was super happy of course, and G got through it although I do not think it was his favourite meal despite all the sweetness and carbs.