Description
This Air Fried Char Siu recipe delivers the classic flavors of Chinese BBQ pork with a healthier twist using an air fryer. Tender pork shoulder strips are marinated overnight in a flavorful mixture of hoisin, honey, soy sauce, oyster sauce, Shaoxing wine, and aromatic five-spice powder, then air fried to perfection for a juicy, slightly charred finish.
Ingredients
Scale
Pork and Marinade
- 1.5 pounds pork shoulder or pork butt, cut into long strips
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon five-spice powder
- 2 garlic cloves, minced
- 1/2 teaspoon red food coloring (optional for traditional color)
- 1 tablespoon brown sugar
Instructions
- Prepare the Marinade: In a large bowl, whisk together hoisin sauce, honey, soy sauce, oyster sauce, Shaoxing wine, five-spice powder, minced garlic, optional red food coloring, and brown sugar until nicely combined.
- Marinate the Pork: Add the pork strips to the marinade and toss thoroughly to coat each piece. Cover and refrigerate for at least 8 hours or overnight to allow the flavors to penetrate deeply.
- Preheat the Air Fryer: Set your air fryer to 375°F (190°C) and lightly spray the basket with oil to prevent sticking.
- Air Fry the Pork: Remove pork from marinade, letting excess drip off, then place in a single layer in the air fryer basket. Cook for 10 minutes, then flip the pork pieces and cook for another 8 to 10 minutes, until cooked through and edges are slightly charred.
- Optional Glaze: For a glossy finish, brush the pork with extra honey during the last 2 minutes of cooking.
- Rest and Serve: Let the char siu rest for 5 minutes before slicing. Serve over steamed rice or noodles with vegetables for a complete meal.
Notes
- For best flavor and tenderness, marinate the pork overnight rather than for just 8 hours.
- Red food coloring is optional but gives the char siu its classic vibrant red hue.
- Serve char siu with steamed greens or in fried rice for a delicious Cantonese-inspired meal.
- Use pork shoulder or butt for the best juicy texture; leaner cuts might dry out during air frying.
