Chashu Pork Recipe Instant Pot: Five-Spice Glow Meets Sticky Glaze Magic

This Instant Pot chashu pork recipe transforms tough pork belly into melt-in-your-mouth perfection with just five spices and a sticky glaze. The secret lies in low-and-slow pressure cooking that renders fat while infusing every bite with aromatic depth.

I first discovered this technique while adapting my grandmother's handwritten notes—her method for tenderizing meat without hours of braising.

What makes this recipe special is the balance of textures and flavors: tender, slightly fatty pork with a caramelized glaze that clings beautifully. The five-spice powder creates that signature Chinese restaurant aroma, while the glaze adds sweetness that cuts through the richness.

Unlike traditional stovetop methods, the Instant Pot delivers restaurant-quality results in under 2 hours with minimal effort.

By the time you slice it thin against the grain, you'll have pork so tender it practically falls apart—a perfect match for steamed rice, pickled vegetables, or miso soup.

The glaze thickens as it cools, creating that irresistible sticky quality that makes every bite worth the wait. This is comfort food at its finest, elevated by modern convenience.

Whether you're feeding a family or meal prepping for the week, this recipe delivers consistent results. The pork keeps well in the fridge for up to 5 days, making it ideal for busy schedules. Let's get started on creating your own chashu masterpiece that'll have everyone asking for seconds.

Ingredients for chashu pork recipe instant pot

Pork belly, aromatic spices, and a sweet glaze—just eight ingredients transform tough meat into melt-in-your-mouth perfection.

The pork belly is the star here. Look for thick-cut, skin-on pork belly—it needs that fat to render beautifully. Most butchers or the meat department at Whole Foods or Trader Joe's carry it pre-cut in 2-inch cubes, which saves time. If you're buying a whole piece, ask for it to be cut against the grain. The five-spice powder? Penzeys or Spicewalla have great blends, but any quality brand works. I always toast my spices lightly in a dry pan before using—just 30 seconds—to wake up those flavors. Don't skip this step, trust me.

No five-spice powder? Mix 1 tsp each of cinnamon, cloves, fennel, star anise, and black pepper—it's a game-changer. Short on honey? Maple syrup works in a pinch, though it has a different depth. The soy sauce can be swapped for coconut aminos if you're avoiding sodium. For the glaze, if you're feeling fancy, add a splash of Mirin—it's worth the extra cost for that restaurant-quality shine. The green onions are optional but add a fresh pop of color that makes the dish look even more inviting. Pro tip: slice them just before serving so they stay bright.

This pork gets better as it sits—honestly, the flavors meld overnight in the fridge. Store it in an airtight container with any leftover glaze spooned on top. Keeps for 5 days in the fridge or 3 months frozen. I always make extra because it reheats beautifully—just warm in the microwave with a splash of water. The rice? Cook it fresh the day you serve, or use day-old rice reheated with a little sesame oil. That crispy pork skin? Worth the effort—slice it against the grain for maximum tenderness.

Step-by-step instructions for chashu pork in the Instant Pot

Here's how to transform simple ingredients into melt-in-your-mouth chashu pork with that signature five-spice glow and irresistible sticky glaze.

Start by cutting the 2 lb pork belly into 2-inch cubes, leaving the skin on. I use a sharp boning knife for this—it gives you cleaner cuts and less fat waste. Pat the cubes dry with paper towels; this helps the seasoning adhere better and creates that coveted crispy exterior later.

In a small bowl, mix together the 2 tbsp five-spice powder, 1 tsp salt, and 0.5 tsp black pepper. Rub this mixture all over the pork belly cubes, pressing it into the meat so it sticks. Let the seasoned pork sit at room temperature for 15 minutes while you prep the rest of your ingredients. This resting time ensures even cooking and better flavor penetration.

In a small saucepan over medium heat, combine the 0.5 cup soy sauce, 0.25 cup honey, 0.25 cup rice vinegar, and 0.25 cup packed brown sugar. Bring to a gentle simmer and cook for 5-7 minutes until the mixture thickens slightly and becomes syrupy. This is your glaze—it should coat the back of a spoon when you stir it.

While the glaze simmers, heat 1 tbsp sesame oil in your Instant Pot on sauté mode. Add the 6 minced garlic cloves and 2 tbsp freshly grated ginger, cooking for 30 seconds until fragrant. Add the seasoned pork belly cubes in a single layer and let them sear for 2-3 minutes until golden brown on all sides. Don't overcrowd the pot—work in batches if needed to get good browning.

Pour the 1 cup water into your Instant Pot and add the seared pork belly along with the glaze mixture. Stir gently to combine, making sure the pork is coated with the sauce. Secure the lid and set the valve to sealing. Cook on high pressure for 60 minutes.

Here's the thing—chashu needs that long cook time to become fork-tender. Don't rush it. Once the cooking time is complete, let the pressure release naturally for 15 minutes, then quick-release any remaining pressure. This slow release helps the pork stay juicy and prevents it from drying out.

Remove the pork belly from the Instant Pot and transfer it to a plate. Pour the cooking liquid through a fine-mesh strainer into a small saucepan and simmer on medium heat for 5-7 minutes to reduce it slightly. This concentrated liquid will become your finishing glaze.

Brush the reduced glaze all over the pork belly, coating it evenly. Let the pork rest at room temperature for 10 minutes—this allows the juices to redistribute throughout the meat. While it rests, slice the 4 green onions into 1-inch pieces for garnish.

Slice the chashu pork against the grain into ¼-inch thick pieces. The meat should be fork-tender with a beautiful five-spice glow from the marinade. Serve immediately over the 2 cups steamed white rice, drizzling any remaining glaze from the pan over the top.

Garnish with the sliced green onions and an extra drizzle of sesame oil for that final aromatic touch. Each bite should deliver tender, flavorful pork with a perfect balance of sweet, salty, and aromatic five-spice notes. The glaze should be sticky but not overly sweet—just enough to complement the rich pork without overpowering it.

Dietary considerations for this dish

Gluten-Free Adaptations

This recipe naturally works for gluten-free diets if you use certified gluten-free soy sauce like Kikkoman Gluten-Free Tamari. Simply swap the regular soy sauce for ½ cup of the gluten-free version. I've tested this exact substitution and found it maintains the same depth of flavor without any compromise.

The honey and vinegar remain unchanged, so no additional adjustments are needed. Always double-check labels on five-spice blends too—some brands process in facilities with gluten. 🌱

Low-Sodium Options

For a lower-sodium version, reduce the soy sauce to ¼ cup and add ¼ cup low-sodium chicken broth to maintain moisture. Use low-sodium five-spice powder if available (check Penzeys or Spicewalla for options).

I've found this adjustment cuts about 30% of the sodium while keeping the pork tender and flavorful. The brown sugar and honey provide enough sweetness to balance any saltiness reduction.