Airfry Char Siew

 This recipe is from Easy & Simple Air Fryer Char Siu (Chinese BBQ Pork) - Christie at Home .  

Trial - 4th May 2026 (approx 270g hind leg meat)

* reduce the marinate to half

Hoisin sauce 15g

Brown sugar 15g

soy sauce 20g

honey 10g

shaoxing wine 10g (forgotten)

Trial - 26 Feb 2026 (Usually doing 280g pork, either hind leg meat or shoulder)

* tweak recipe to do without fermented bead curd

Hoisin sauce 30g

Brown sugar 30g

soy sauce 40g

honey 20g

shaoxing wine 10g

My result : 

Usually too much sauce left. Can try reduce marinate since I use the marinate to cook into dipping sauce. Not first time doing. Family likes.

Original recipe below :-

Ingredients
453 g pork butt aka pork shoulder (or any cut with fat marbling through it)
2 tsp vegetable oil or any neutral oil for spraying air fryer basket

Marinade
80 ml red fermented bean curd
60 ml hoisin sauce
55 g brown sugar
80 ml regular soy sauce
30 ml honey
30 ml Shaoxing wine or sub with Dry Sherry
4 g Chinese five spice

Basting Glaze
45 ml Honey
30 ml hoisin sauce
30 ml red fermented bean curd

Instructions
 

1. Pat dry your pork butt with paper towels. Slice pork butt into two long equal pieces with enough fat marbling through each piece. Approximate dimensions: 2 inches thick x 3 inches wide and 6 inches long. It's okay if you're off by a few centimeters.
2. In a medium size bowl, combine Marinade ingredients and mix until smooth. You may need a fork to mash the fermented red bean curd.
3. Place both pieces of pork in a Ziploc bag or large bowl. Pour marinade over the pork and ensuring most of pork is covered by the marinade. If you're using a Ziplock bag, squeeze out any air pockets. If you're using a large bowl, cover with a lid or plastic wrap. Marinate for at least 6 hours or overnight in the fridge.
4. In a small bowl, combine Basting Glaze and mix well until smooth.
5. Lightly spray vegetable oil or any neutral oil into air fryer basket. Place marinated pork into air fryer basket in a single layer giving each piece enough space for air circulation.
6. Brush basting glaze on top of each pork piece and along the sides. Air fry for 16 minutes in total at 400 F, flipping over and basting at every 4-minute mark. Until you reach an internal temperature of 145 F or until juices run clear. If you'd like it more charred, air fry for another 2 minutes but no more than that.
7. Remove the pork from air fryer basket and place on cutting board. Let this sit for 10 minutes before cutting to keep in the juices.
8. Slice on a bias into 0.5 - 0.75 cm thick pieces. Enjoy!