Easy Air Fryer Char Siu (Chinese BBQ Pork)

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!

5 from 4 votes

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Prep Time 10

Cook Time 16

Marinating Time 6

Total Time 6 26

Course Main Course

Cuisine Chinese

Servings

Calories per serving 542 kcal

Ingredients

1 lb pork butt (aka pork shoulder)
2 teaspoon vegetable oil or any neutral oil

Marinade

⅓ cup red fermented bean curd
¼ cup hoisin sauce
¼ cup brown sugar light kind
⅓ cup regular soy sauce or light soy sauce
2 tablespoon honey
2 tablespoon Shaoxing wine or dry sherry
1 teaspoon Chinese five spice

Basting Glaze

3 tablespoon honey
2 tablespoon hoisin sauce
2 tablespoon red fermented bean curd

Instructions

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

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