Air Fryer Char Siu: Delicious & Easy Recipe

Air Fryer Char Siu, that glistening, sweet, and savory Cantonese barbecue pork, is now unbelievably easy to make at home! Forget about complicated marinades and hours of roasting. This recipe delivers authentic flavor with a fraction of the effort, thanks to the magic of the air fryer.

Char Siu, meaning “fork roasted,” has a rich history deeply intertwined with Cantonese cuisine. Traditionally, it was cooked over an open fire, the pork skewers slowly rotating to achieve that signature caramelized crust. It’s a dish often enjoyed during celebrations and family gatherings, symbolizing prosperity and good fortune. For generations, families have passed down their secret Char Siu recipes, each with its own unique twist.

But what makes Air Fryer Char Siu so irresistible? It’s the perfect balance of sweet and savory, the tender, juicy pork contrasting beautifully with the slightly charred, sticky exterior. The air fryer method not only simplifies the process but also helps to render out excess fat, resulting in a healthier and equally delicious version of this beloved classic. People adore it for its incredible flavor, its versatility (perfect in noodles, rice bowls, or even on its own), and now, its incredible convenience. Get ready to impress your friends and family with this foolproof recipe!

Ingredients:

• For the Char Siu Marinade:
• 1.5 lbs boneless pork shoulder (cut into 1-inch thick strips, about 6-8 inches long)
• 1/4 cup honey
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 2 tablespoons Shaoxing rice wine (or dry sherry)
• 1 tablespoon brown sugar
• 1 tablespoon maltose syrup (or corn syrup, for glaze)
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 1 teaspoon five-spice powder
• 1/2 teaspoon red food coloring (optional, for authentic color)
• 1/4 teaspoon white pepper
• For the Glaze (Optional, but Recommended):
• 1 tablespoon honey
• 1 tablespoon maltose syrup (or corn syrup)
• 1 teaspoon Shaoxing rice wine (or dry sherry)

Preparing the Pork and Marinade:

1. Prepare the Pork: First, you’ll want to trim any excess fat from the pork shoulder. While some fat is good for flavor, too much can render and cause excessive smoking in the air fryer. Cut the pork shoulder into strips that are about 1 inch thick and 6-8 inches long. This shape allows for even cooking and maximum surface area for the marinade.
2. Combine Marinade Ingredients: In a large bowl, whisk together the honey, hoisin sauce, soy sauce, Shaoxing rice wine (or dry sherry), brown sugar, maltose syrup (or corn syrup), grated ginger, minced garlic, five-spice powder, red food coloring (if using), and white pepper. Make sure everything is well combined and the sugar is dissolved. The marinade should be thick and fragrant.
3. Marinate the Pork: Add the pork strips to the marinade, ensuring that each piece is thoroughly coated. Use your hands to massage the marinade into the pork. This helps the flavors penetrate deeply. Cover the bowl with plastic wrap or transfer the pork to a resealable plastic bag. Marinate in the refrigerator for at least 4 hours, or preferably overnight (up to 24 hours). The longer the pork marinates, the more flavorful it will be. Turn the pork occasionally to ensure even marinating.

Air Frying the Char Siu:

1. Preheat the Air Fryer: Preheat your air fryer to 375°F (190°C) for 5 minutes. This ensures that the air fryer is at the correct temperature when you add the pork, which will help it cook evenly and develop a nice crust.
2. Arrange the Pork in the Air Fryer: Remove the pork strips from the marinade, letting any excess drip off. Arrange the pork in the air fryer basket in a single layer, making sure not to overcrowd it. Overcrowding can prevent the pork from browning properly. You may need to cook the pork in batches, depending on the size of your air fryer. If you have a rack for your air fryer, you can use it to elevate the pork and allow for better air circulation.
3. Cook the Pork: Air fry the pork for 10 minutes. Then, flip the pork strips and continue to air fry for another 8-10 minutes, or until the internal temperature reaches 145°F (63°C). Use a meat thermometer to ensure that the pork is cooked through. The cooking time may vary depending on the thickness of the pork and the model of your air fryer, so keep an eye on it.
4. Glaze the Char Siu (Optional): While the pork is cooking, prepare the glaze by combining the honey, maltose syrup (or corn syrup), and Shaoxing rice wine (or dry sherry) in a small bowl. Mix well. In the last 2-3 minutes of cooking, brush the pork with the glaze. This will give it a beautiful, glossy finish and add an extra layer of sweetness. You can brush the pork with the glaze multiple times for a more intense flavor.
5. Rest the Pork: Once the pork is cooked, remove it from the air fryer and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.

Slicing and Serving:

1. Slice the Char Siu: After the pork has rested, slice it thinly against the grain. This will make it easier to chew and more tender.
2. Serve: Serve the air fryer char siu hot, garnished with sesame seeds and chopped green onions, if desired. It’s delicious on its own, or you can serve it with rice, noodles, or in steamed buns (bao). It’s also a great addition to stir-fries or as a topping for salads.

Tips and Variations:

• Adjusting Sweetness: If you prefer a less sweet char siu, you can reduce the amount of honey and brown sugar in the marinade.
• Spice Level: For a spicier version, add a pinch of red pepper flakes or a dash of chili oil to the marinade.
• Marinade Variations: Feel free to experiment with other ingredients in the marinade, such as oyster sauce, plum sauce, or a splash of dark soy sauce for a richer color.
• Vegetarian Option: You can adapt this recipe for tofu or tempeh. Press the tofu or tempeh to remove excess water, then cut it into strips and marinate as directed. Air fry until golden brown and crispy.
• Preventing Smoking: To minimize smoking in the air fryer, make sure to trim excess fat from the pork and avoid overcrowding the basket. You can also place a piece of bread at the bottom of the air fryer basket to absorb any dripping fat.
• Storage: Leftover char siu can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer or microwave before serving.
• Serving Suggestions:
  • Serve with steamed rice and stir-fried vegetables for a complete meal.
  • Use it as a filling for steamed buns (bao) or sandwiches.
  • Add it to noodle soups or ramen.
  • Dice it and use it as a topping for fried rice or congee.
  • Serve it as an appetizer with dipping sauces like hoisin sauce or plum sauce.

Understanding Char Siu:

Char Siu, also known as Chinese BBQ pork, is a Cantonese dish characterized by its sweet and savory flavor and vibrant red color. The name “Char Siu” literally means “fork roast,” referring to the traditional method of cooking the pork on skewers over a fire. While the traditional method involves roasting the pork in a special oven or over an open flame, this air fryer version offers a convenient and healthier alternative that still delivers delicious results.

Why Air Fryer Char Siu Works:

The air fryer is an excellent tool for making char siu because it circulates hot air around the pork, resulting in even cooking and a crispy exterior. The high heat helps to caramelize the sugars in the marinade, creating that signature sweet and sticky glaze. Plus, the air fryer requires less oil than traditional frying methods, making it a healthier option.

Key Ingredients and Their Roles:

• Pork Shoulder: Pork shoulder is the preferred cut for char siu because it has a good balance of fat and meat, which keeps the pork moist and flavorful during cooking.
• Hoisin Sauce: Hoisin sauce is a thick, dark sauce made from fermented soybeans, garlic, vinegar, and spices. It adds a sweet, savory, and slightly tangy flavor to the marinade.
• Soy Sauce: Soy sauce provides a salty and umami flavor to the marinade.
• Shaoxing Rice Wine: Shaoxing rice wine is a Chinese rice wine that adds depth of flavor and aroma to the marinade. If you don’t have Shaoxing rice wine, you can substitute it with dry sherry.
• Five-Spice Powder: Five-spice powder is a blend of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds. It adds a warm, complex, and aromatic flavor to the marinade.
• Maltose Syrup (or Corn Syrup): Maltose syrup or corn syrup adds sweetness and helps to create a sticky glaze on the char siu.
• Red Food Coloring (Optional): Red food coloring is traditionally used to give char siu its signature red color. However, it’s optional and can be omitted if you prefer.

Troubleshooting:

• Pork is Dry: If the pork is dry, try marinating it for a

  

  Conclusion:

  And there you have it! This Air Fryer Char Siu recipe is truly a game-changer, and I’m confident it will become a staple in your kitchen, just like it has in mine. Forget complicated marinades and hours of roasting; this method delivers incredibly flavorful, tender, and perfectly caramelized char siu in a fraction of the time. The air fryer’s magic ensures even cooking and that signature slightly crispy exterior that we all crave.

  But why is this recipe a must-try? Beyond the speed and ease, it’s the sheer deliciousness that sets it apart. The marinade, a harmonious blend of sweet, savory, and umami, penetrates deep into the pork, creating a symphony of flavors with every bite. Plus, the air fryer allows for a healthier cooking process, reducing the amount of fat without sacrificing any of the taste. It’s a win-win!

  Now, let’s talk serving suggestions. The possibilities are endless! Of course, you can enjoy this Air Fryer Char Siu simply sliced and served with steamed rice and a side of vibrant green vegetables like bok choy or gai lan. But don’t stop there! Imagine it nestled inside fluffy bao buns with pickled vegetables and a drizzle of hoisin sauce for a delightful char siu bao experience. Or, dice it up and toss it into fried rice for an extra layer of flavor and protein. It’s also fantastic in noodle soups, stir-fries, or even as a topping for pizza (trust me on this one!).

  Looking for variations? Feel free to experiment with different cuts of pork. While pork shoulder (butt) is my go-to for its rich flavor and marbling, pork loin or even pork belly can also be used. Just adjust the cooking time accordingly. You can also tweak the marinade to suit your preferences. Add a pinch of chili flakes for a touch of heat, or a splash of rice wine vinegar for extra tang. For a deeper, smokier flavor, try adding a teaspoon of smoked paprika to the marinade. If you’re watching your sugar intake, you can substitute the honey with a sugar-free alternative like erythritol or stevia. Remember to adjust the amount to your taste.

  Don’t be afraid to get creative and make this recipe your own! The beauty of cooking is that there are no hard and fast rules. It’s all about experimenting and finding what you love.

  I truly believe that this recipe will become a new favorite in your household. It’s quick, easy, incredibly flavorful, and versatile enough to be enjoyed in countless ways. So, what are you waiting for? Grab your air fryer, gather your ingredients, and let’s get cooking!

  I’m so excited for you to try this Air Fryer Char Siu recipe. Once you do, I would absolutely love to hear about your experience. Did you make any modifications to the recipe? What did you serve it with? What did your family and friends think? Share your photos and stories in the comments below! Your feedback is invaluable and helps me continue to improve and create even more delicious recipes for you. Happy cooking!

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  Air Fryer Char Siu: Delicious & Easy Recipe

  Easy Air Fryer Char Siu (Chinese BBQ Pork) with a sweet and savory glaze. A healthier and convenient way to enjoy this classic Cantonese dish.

  Prep Time15 minutes

  Cook Time20 minutes

  Total Time275 minutes

  Category: Dinner

  Yield: 4-6 servings

  Save This Recipe

  Ingredients

  • 1.5 lbs boneless pork shoulder (cut into 1-inch thick strips, about 6-8 inches long)
  • 1/4 cup honey
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons Shaoxing rice wine (or dry sherry)
  • 1 tablespoon brown sugar
  • 1 tablespoon maltose syrup (or corn syrup, for glaze)
  • 1 tablespoon grated ginger
  • 2 cloves garlic, minced
  • 1 teaspoon five-spice powder
  • 1/2 teaspoon red food coloring (optional, for authentic color)
  • 1/4 teaspoon white pepper
  • 1 tablespoon honey
  • 1 tablespoon maltose syrup (or corn syrup)
  • 1 teaspoon Shaoxing rice wine (or dry sherry)

  Instructions

  1. Prepare the Pork: Trim any excess fat from the pork shoulder. Cut the pork shoulder into strips that are about 1 inch thick and 6-8 inches long.
  2. Combine Marinade Ingredients: In a large bowl, whisk together the honey, hoisin sauce, soy sauce, Shaoxing rice wine (or dry sherry), brown sugar, maltose syrup (or corn syrup), grated ginger, minced garlic, five-spice powder, red food coloring (if using), and white pepper.
  3. Marinate the Pork: Add the pork strips to the marinade, ensuring that each piece is thoroughly coated. Cover the bowl with plastic wrap or transfer the pork to a resealable plastic bag. Marinate in the refrigerator for at least 4 hours, or preferably overnight (up to 24 hours). Turn the pork occasionally to ensure even marinating.
  4. Preheat the Air Fryer: Preheat your air fryer to 375°F (190°C) for 5 minutes.
  5. Arrange the Pork in the Air Fryer: Remove the pork strips from the marinade, letting any excess drip off. Arrange the pork in the air fryer basket in a single layer, making sure not to overcrowd it. You may need to cook the pork in batches, depending on the size of your air fryer.
  6. Cook the Pork: Air fry the pork for 10 minutes. Then, flip the pork strips and continue to air fry for another 8-10 minutes, or until the internal temperature reaches 145°F (63°C). Use a meat thermometer to ensure that the pork is cooked through.
  7. Glaze the Char Siu (Optional): While the pork is cooking, prepare the glaze by combining the honey, maltose syrup (or corn syrup), and Shaoxing rice wine (or dry sherry) in a small bowl. Mix well. In the last 2-3 minutes of cooking, brush the pork with the glaze.
  8. Rest the Pork: Once the pork is cooked, remove it from the air fryer and let it rest for 5-10 minutes before slicing.
  9. Slice the Char Siu: After the pork has rested, slice it thinly against the grain.
  10. Serve: Serve the air fryer char siu hot, garnished with sesame seeds and chopped green onions, if desired.

  Notes

  • Adjust sweetness by reducing honey and brown sugar.
  • Add red pepper flakes or chili oil for a spicier version.
  • Experiment with oyster sauce, plum sauce, or dark soy sauce in the marinade.
  • Can be adapted for tofu or tempeh.
  • Trim excess fat and avoid overcrowding the air fryer to prevent smoking.
  • Leftovers can be stored in the refrigerator for up to 3 days.
  • Serve with rice, noodles, steamed buns, or in stir-fries.