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Air Fryer Char Siu
Air Fryer Char Siu - you may not know how to say it - but you're gonna wanna eat it. If you want the juiciest, most tender pork - coated in a sweet sticky glaze - THIS IS IT! Char Siu is a Chinese BBQ pork - it's easy to make and has so much FLAVOR!
Equipment
Ingredients
- 2 lb pork butt
Marinade
- 2 tbsp hoisin sauce
- 2 tbsp oyster sauce
- 2 tbsp dry sherry alts: shaoxing wine, Chinese cooking wine or Mirin rice wine
- 2 tbsp soy sauce
- 1/4 cup honey
- 2 cloves garlic minced
- 1 tsp Chinese five spice
- 10 drops red food coloring OPTIONAL
Glaze
- 2 tbsp honey
- 1/4 cup marinade
Instructions
Marinating
- Slice the pork along the grain into 2 chunks that are about 2x4” thick.2 lb pork butt
- In a large ziplock bag, combine the marinade ingredients. Seal bag and mix well. Transfer 1/4 cup of the marinade to a small bowl and store in the fridge to use later to make the glaze.2 tbsp hoisin sauce, 2 tbsp oyster sauce, 2 tbsp dry sherry , 2 tbsp soy sauce, 1/4 cup honey, 2 cloves garlic, 1 tsp Chinese five spice, 10 drops red food coloring
- Add pork pieces to large ziplock bag. Squeeze out as much air as possible and seal the bag. Massage the bag a few times so the pork pieces are covered evenly with the sauce. Transfer to the fridge and marinate at least overnight.
Prepare the Glaze
- Whisk together honey and reserved marinade. If mixture is super thick, microwave for 20 seconds or so, until the mixture loosens and whisk lightly.2 tbsp honey, 1/4 cup marinade
Air Frying
- Line the air fryer tray with parchment paper for easy cleaning.
- Transfer the pork to the air fryer basket in a single layer with space between the pieces. Cook in batches if needed. Brush the pork with a thin layer of the glaze.
- Air fry at 400°F for a total of 20 minutes. Flipping the pork every 5 minutes and brush both sides with glaze every time you flip. Glaze should be set and sticky before you flip.
- Use an instant read thermometer and check the internal temperature of the thickest part. The Char Siu is ready when it reaches an internal temperature of 145°F. The timing will vary depending on the thickness of your pork.
- Transfer the cooked char siu to a plate to rest for 5-10 minutes before slicing.
- Serve the pork hot over rice or noodles as a main dish, or at room temperature as a cold appetizer.
Notes
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 0.33lbCalories: 306kcalCarbohydrates: 25gProtein: 30gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 91mgSodium: 871mgPotassium: 568mgFiber: 0.4gSugar: 22gVitamin A: 2IUVitamin C: 1mgCalcium: 34mgIron: 2mg
Tried this recipe?Let us know how it was!
