Air Fryer Char Siu (Chinese BBQ Pork)

Name: Air Fryer Char Siu (Chinese BBQ Pork)
Prep time: 25 min
Cook time: 618 min
Total time: 643 min
Yield: 8
Ingredients: 3 lb boneless pork shoulder or pork butt; 3 clove garlic, minced; 1/4 cup granulated white sugar; 2 tsp salt; 1/2 tsp five-spice powder; 1/4 tsp white pepper; 1/2 tsp sesame oil; 1 tbsp Shaoxing wine; 1 tbsp soy sauce; 1 tbsp hoisin sauce; 2 tsp molasses; 1/8 tsp red food coloring; 5 tbsp hot water; 2 tbsp maltose

This air fryer char siu delivers the glossy finish, sweet-savory flavor, and juicy texture of classic Chinese BBQ pork with less fuss than oven roasting. Pork shoulder is marinated overnight, then basted as it cooks for beautifully caramelized edges and tender slices perfect for rice, noodles, or bao.

Servings8 Portions

Prep Time25 Mins

Cook Time618 Mins

Difficulty

Intermediate

Ingredients

boneless pork shoulder or pork butt
3 lb
garlic, minced
3 clove
granulated white sugar
0.3 cup
salt
2 tsp
five-spice powder
0.5 tsp
white pepper
0.3 tsp
sesame oil
0.5 tsp
Shaoxing wine
1 tbsp
soy sauce
1 tbsp
hoisin sauce
1 tbsp
molasses
2 tsp
red food coloring
0.1 tsp
hot water
5 tbsp
maltose
2 tbsp

Step-by-Step Instructions

Cut the pork shoulder into 2 to 3 large strips or chunks, about 2 to 3 inches thick. Keep the pieces as large as your air fryer allows so they stay juicy, and leave the fat on for better flavor and moisture.

In a large bowl, mix the sugar, salt, five-spice powder, white pepper, sesame oil, Shaoxing wine, soy sauce, hoisin sauce, molasses, red food coloring if using, and minced garlic until combined. Set aside about 2 tbsp of the marinade in a covered container and refrigerate it for basting later.

Add the pork to the remaining marinade and rub well to coat every surface. Cover and refrigerate for at least 8 hours or overnight for the best flavor.

Remove the pork from the refrigerator about 2 hours before cooking so it can lose some of its chill. This helps it cook more evenly.

Pour 1/4 cup hot water into the air fryer basket and place the rack over it. Arrange the pork on the rack in a single layer, leaving space between each piece.