From Josh Katt of Kitchfix
Char siu is similar to barbecued pork, but with an Asian twist. In typical recipes, there are usually a lot of preservative-filled ingredients, so I decided to create a healthy version that still delivers on flavor! I love to make a large batch of char siu and enjoy it throughout the week. It’s great on cauliflower rice, in lettuce wraps, or served with sautéed cabbage and onions.
Serves 4
Prep: 45 minutes
Closed Pot: 40 minutes
Total: 1 hour 25 minutes
For the Pork Char Siu
2 tablespoons toasted sesame oil
2 pounds Whole30-compliant pork tenderloin, cut into 4-inch pieces
2 teaspoons salt
1 cup minced white onion
8 cloves garlic, minced
1 tablespoon Whole30-compliant tomato paste
1 tablespoon Whole30-compliant five-spice powder
1 cup pineapple juice
½ cup apple juice concentrate
¼ cup coconut aminos
1 tablespoon Whole30-compliant fish sauce
1 tablespoon red wine vinegar
For the Vegetable Medley
1 tablespoon toasted sesame oil
1 tablespoon minced garlic
1 piece (1 inch) fresh ginger, peeled and minced
2 green onions, sliced
1 cup shredded cabbage
1 cup broccoli florets
4 cups cauliflower florets
2 tablespoons coconut aminos
½ teaspoon salt
2 large eggs, lightly beaten
Make the char siu: On a 6-quart Instant Pot, select Sauté and adjust to Normal/Medium. Add the sesame oil to the pot. When it’s hot, add the pork and salt. Cook, stirring occasionally, until browned on all sides, about 5 minutes. Transfer the pork to a medium bowl; set aside. Add the onion and garlic to the pot. Cook, stirring occasionally, until lightly golden, about 5 minutes. Add the tomato paste and five-spice powder. Cook, stirring, for 1 minute. Press Cancel. Add the pineapple juice, apple juice concentrate, coconut aminos, fish sauce, and vinegar. Return the pork to the pot.
Lock the lid in place. Select Manual and cook on high pressure for 15 minutes. Use quick release. Transfer the pork to a platter; cover to keep warm.
On the Instant Pot, select Sauté and adjust to Normal/Medium. Bring the sauce to a simmer. Cook, stirring occasionally, until the sauce is reduced by half, 15 to 20 minutes.
Make the vegetable medley: Meanwhile, heat the sesame oil in an extra-large skillet over medium-high heat. Add the garlic, ginger, and green onions. Cook, stirring, until the garlic is lightly browned, about 30 seconds. Add the cabbage, broccoli, and cauliflower and cook, stirring, for 8 to 10 minutes. Add the coconut aminos, salt, and 2 tablespoons water. When the water has evaporated, move the vegetables to one side of the pan. Add the eggs to the empty side and cook, stirring frequently, to scramble the eggs, 1 to 2 minutes. Stir the eggs into the vegetables.
Serve the sauce over the pork with the vegetable medley alongside.