Easy Air Fryer Char Siu (Chinese BBQ Pork)

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Juicy, tender Chinese BBQ pork coated in a sticky, sweet and savory glaze with lightly charred edges. This easy air fryer char siu recipe makes Cantonese-style BBQ pork without an oven. I baste the pork as it air-fries to create that irresistible sticky, caramelized glaze!

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Ingredients & Substitutes
Expert Tips
Instructions
Storage & Reheating
Pairing Suggestions
FAQ
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Char siu is a popular Cantonese BBQ pork dish originating from Guangdong, China. It's traditionally roasted and commonly sold at Chinese BBQ shops in Hong Kong, where you'll see large pieces of roasted meat hanging in the windows. Customers can choose their preferred cuts and how much they'd like to buy.

Growing up, my mother often picked up char siu for dinner because it was an easy way to feed our large family. All she had to do was slice the pork and serve it with steamed rice and greens. It was always so delicious! Now I love making it at home for a fraction of the takeout price.

When I make char siu in the air fryer, I cut the pork shoulder into evenly sized pieces so they cook at the same rate. Then I marinate the pork for at least 6 hours (or overnight for best results) to develop that signature sweet and savory flavor. Finally, I air-fry and baste the pork until it's beautifully caramelized with lightly charred edges.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

Ingredients for making air fryer char siu

Pork Butt (Pork Shoulder): Choose a well-marbled cut with some fat to keep the pork juicy and tender during air-frying. Avoid lean cuts, which can dry out more easily.

Char Siu Marinade

Red Fermented Bean Curd: Gives char siu its characteristic reddish color and a distinctive savory, fermented flavor. Look for it in jars at Chinese grocery stores.
Hoisin Sauce: Adds sweetness and a rich, savory flavor to the marinade. Find it at Asian grocery stores.
Brown Sugar: Helps create the sweet, caramelized exterior of char siu. I prefer using light brown sugar for this recipe.
Regular Soy Sauce: Adds savory flavor and balances the sweetness. Light soy sauce also works.
Honey: Adds sweetness and helps the pork develop a sticky, caramelized glaze during air-frying. Use plain liquid honey rather than flavored honey.
Shaoxing Wine: A Chinese rice wine that adds depth to the marinade. Dry sherry also works.
Chinese Five-Spice Powder: Gives char siu its distinctive warm, aromatic flavor. Don't substitute allspice, as it has a different flavor.

Basting Glaze

Honey: Helps create the sticky, glossy coating.
Hoisin Sauce: Adds a sweet and savory flavor to the glaze.
Red Fermented Bean Curd: Reinforces the signature red color and fermented flavor.

Note: Asian ingredients are typically available at most Asian grocery stores or online.

Expert Tips

Choose well-marbled pork shoulder: The fat helps keep the char siu juicy and tender during air-frying. Avoid lean cuts that can dry out more easily.
Cut the pork into evenly sized pieces: This helps the pork cook at the same rate so smaller pieces don't overcook before larger ones are done.
Marinate for at least 6 hours: This gives the pork time to develop its signature sweet and savory flavor. Overnight is even better.
Leave space between the pork pieces: Arrange the pork in a single layer with space between each piece so hot air can circulate and caramelize the exterior. Cook in batches if needed.
Baste regularly during air-frying: Brush the pork with the prepared glaze every 4 minutes to build a sticky, caramelized coating. Avoid applying too much glaze at once, as the sugars can burn.
Check the temperature and rest before slicing: Use an instant-read thermometer to check that the thickest part reaches 145°F. Rest the pork for 10 minutes before slicing to help retain its juices.

Instructions

Below are instructions on how to make air fryer char siu:

Raw pork shoulder cut into two evenly sized strips and patted dry with paper towels.

Prepare the pork: Cut the pork shoulder into two evenly sized strips, each approximately 6 inches long, 3 inches wide, and 2 inches thick. Pat the pork dry with paper towels.

Pork shoulder pieces coated in char siu marinade in a large bowl.

Marinate the pork: In a large bowl, combine all the marinade ingredients, mashing the red fermented bean curd with a fork until smooth. Add the pork and coat evenly. Cover and refrigerate for at least 6 hours or overnight for best results.

Honey, hoisin sauce, and red fermented bean curd mixed into a smooth basting glaze.

Prepare the basting glaze: In a small bowl, combine all the basting glaze ingredients, mashing the red fermented bean curd with a fork until smooth.

Marinated pork pieces brushed with char siu glaze in an air fryer basket.

Air-fry the pork: Lightly spray the air fryer basket with oil. Arrange the marinated pork in a single layer with space between each piece. Brush the top and sides of the pork with the prepared basting glaze. Air-fry at 400°F for about 16 minutes, flipping and brushing with more glaze every 4 minutes during cooking, until caramelized with lightly charred edges.

Caramelized char siu pork checked for doneness with a meat thermometer.

Check for doneness: Insert an instant-read thermometer into the thickest part of the pork. Once it reaches 145°F, remove the pork from the air fryer. If it's below 145°F, continue air-frying in short intervals and check again.

Cooked char siu pork sliced into thin pieces on a cutting board.

Rest and slice: Transfer the pork to a cutting board and let it rest for 10 minutes. Slice the pork against the grain into ¼-inch-thick pieces and serve immediately.

Storage & Reheating

Refrigerator: Let the char siu cool completely, then store in an airtight container in the fridge for up to 4 days.
Freezer: Freeze the cooled char siu in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Microwave in 1-minute intervals, loosely covered, until heated through. Avoid overheating, as the pork can dry out.

Pairing Suggestions

Serve char siu with:

Steamed Jasmine Rice: Fluffy rice balances the rich, sweet and savory pork.
Garlic Bok Choy: Crisp-tender greens add freshness to the meal.
Chinese Cucumber Salad: Crunchy cucumbers in a tangy dressing balance the richness of the pork.

FAQ

Can I use pork tenderloin instead of pork shoulder?

I don't recommend it because pork tenderloin is much leaner. The fat marbling in pork shoulder helps keep the char siu juicy and tender during air-frying. If using tenderloin, reduce the cooking time and check that the internal temperature reaches 145°F.

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