Authentic Char Siu Chinese BBQ Pork Char Siew Recipe | Air Fryer Method

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork belly

Pork tenderloin is leaner and lower in calories, while pork belly is often more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

Low-sodium soy sauce reduces sodium intake.

hoisin sauce

💰Cheaper: plum sauce

Plum sauce can be a budget-friendly alternative.

Start by making the char siu sauce in a saucepan.

Add 2 tbsp of brown sugar and 1.5 tbsp of honey to the saucepan.

Add 1 piece of fermented bean curd and optionally ½ tbsp of hoisin sauce.

Pour in 2 tbsp of soy sauce, ¼ tsp of five-spice powder, and 3 drops of red food coloring.

Stir the mixture over medium-low heat for a few minutes to reduce the liquid until it becomes syrupy.

Mix 1 tsp of tapioca starch with 1.5 tsp of water and add it to the pot to thicken the sauce.

Let the sauce cool on the side.

Cut 500g of Boston butt into 1.5-inch thick strips, ensuring they fit into the air fryer basket.

Poke lots of holes in the pork using a fork to help the marinade infuse evenly.

Drizzle 1.5 tbsp of Chinese cooking wine over the pork and rub it all over the meat.

Use paper towels to absorb excess moisture from the pork.

Once the sauce has cooled and thickened, add the pork to the pot along with 2 tsp of garlic paste, 1 tsp of ginger paste, and 2 scallions cut into stalks.

Mix everything thoroughly by hand or in a mixing bowl, then cover and refrigerate overnight.

The next day, take the pork out of the fridge and place it in the air fryer basket without preheating.

Set the air fryer temperature to 300℉ and cook for 18 minutes.

After 18 minutes, brush the pork with the remaining sauce, flip it, and brush the other side.

Return the pork to the air fryer and cook at 300℉ for another 18 minutes.

After the second cooking, brush a thin layer of honey on the pork for a shiny appearance.

Increase the temperature to 350℉ and cook for an additional 2 minutes.

Flip the pork again, brush with honey, and cook at 350℉ for another 2 minutes, checking for doneness as needed.

Once cooked, slice the char siu into thin pieces and serve on top of white rice with blanched greens.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens