Easy RICE COOKER Chinese BBQ Pork | Char Siu Pork | NO OVEN | NO OVERNIGHT MARINATION

Prepare the sauce by adding 2 tablespoons of char siu (BBQ) sauce to a bowl.

Add 1 tablespoon of oyster sauce to the bowl.

Pour in 1 tablespoon of cooking wine, preferably rose wine for fragrance.

Add 1 tablespoon of honey to the mixture.

Minced 2 cloves of garlic and add to the sauce.

Optionally, add 1 teaspoon of red dried yeast powder for color.

Cut the pork shoulder into smaller pieces for even cooking.

Soak the meat in water for 10 minutes to remove rough taste.

Use a kitchen towel to absorb excess water from the meat.

Place the meat in a sealable bag and add the prepared sauce, massage well to coat.

Poke holes in the meat with a fork to help the marinade penetrate.

Refrigerate the marinated meat for 1 hour.

After marinating, place the pork in the rice cooker, removing any garlic that may stick to the meat.

Switch the rice cooker to cook mode and cover the lid.

Cook for about 1 minute, then flip the pork to the other side and cook for another minute.

Repeat flipping and cooking until the pork is done, which takes about 15 minutes depending on the rice cooker and thickness of the pork.

Check if the pork is done by cutting into it.

Once almost done, remove the pork from the cooker and add 1 tablespoon of maltose to it, coating the meat for a shiny glaze.

If you don't have maltose, honey can be used as a substitute.

Add leftover sauce from the marinating process to the rice cooker with a tablespoon of water and cook until thickened to make a barbecue sauce.

Cut the char siu pork into pieces and spread the thickened sauce over it.

Equipment Needed

Allergens