What is Char Siu(叉燒)?
Char siu is a sweet and savory Chinese roasted pork often glazed with oyster sauce, soy sauce, fermented beans, garlic, sugar..etc. I am sure you have seen it in most China towns, those red-roasted meats hanging on hooks that are char siu! Char siu can be made with chicken or duck instead of pork, most associated with pork belly, pork shoulder, or pork butt.
It is a trendy dish in Cantonese cuisine that consists of barbecued pork. It is often served in restaurants but can also be made at home.
There are many variations of char siu, but the basic recipe is traditionally cooked in an oven. However, you can also make it using an air fryer. An air fryer is one of the best ways to make your homemade char siu. This cooking method will allow you to enjoy the same taste and texture of char siu without spending hours in the kitchen!
This easy recipe will satisfy your craving for Chinese food without all of the grease or guilt that comes with it. In this recipe, I'll show you how to make char siu in an air fryer; read on:
Ingredients
Pork: This Chinese barbecue recipe is traditionally made with pork belly, but you can use any cut of pork with higher fat content, fattier cuts such as boneless pork shoulder or pork belly. All of them work! The "marble-looking" pork will create a juicy, delicious char siu! You can also use lean boneless pork loin or pork tenderloin if you want a healthier alternative to pork belly.
Asian seasoning: Asian seasoning and spices include Shaoxing wine, oyster sauce, light and dark soy sauce, fermented red bean curd, and Chinese five-spice powder.
The fermented red bean curd, found in most Asian grocery stores, adds a natural red color to the pork. Some people like to add red food coloring to substitute it; that's fine too if you want that "red China town looking char siu."
Sweeteners: You can use brown sugar, white sugar, or honey. I use white sugar to marinate the meat and raw honey to brush on for extra glaze.
Garlic: I use fresh minced garlic. You can also use garlic powder for a quick fix-up.
Salt and white pepper to taste.
How to Make Air Fryer Char Siu at Home?
Char siu is easy to make at home with an air fryer. First, let's start with marinade ingredients. In a large bowl, mix all the sauce and transfer to a ziplock bag or any airtight container to keep in the refrigerator overnight. You can skip this step if you don’t have time, but it will make a big difference in flavor. I strongly suggest you marinate the meat overnight for the best result.
Put the marinaded pork butt in the air fryer basket. Use liners for easy cleanup. Set the air fryer to 350 degrees, and brush the marinade sauce every 10 minutes for 40 minutes or until the internal temperature reaches 175 degrees. Cook until golden brown; use tongs to turn the pork over each time you brush the sauce so that both sides get well-cooked equally. Add extra 5 minutes if you like me or prefer a burnt-crispy texture!
Please immediately turn off the air fryer and transfer the char siu to a plate.
Let the char siu cool down for 10 minutes before you cut it. Slice it and brush some more honey for a quick touch-up for a sticky glaze texture.
Serve the char siu with steamed white rice and various green side dishes, such as stir fry Taiwanese spinach or Chinese broccoli with oyster sauce. Enjoy!
Pro Tips
Making char siu is relatively simple, although it requires some time for marinating and cooking. But if you have never tried cooking char siu at home, then here are a couple of pro tips for you:
- Marinate for at least 24 hours before cooking. The longer you marinate your meat, the more flavor it will have when cooked in an air fryer! If you like, add some salt and pepper to help season the meat while it's marinating.
- For the marinade, do not add too much sugar, which will caramelize and burn quickly on high heat inside an air fryer. You can brush honey for the last 10 minutes of cooking time.
- I use air fryer liners underneath the pork to prevent sticking. If you don't have it, you can just spread a thin layer of oil spray over the surface of the basket before placing the pork into it; this will prevent sticking and burning during the cooking process.
- A cheat sheet for a premade sauce: "Lee Kum Kee Char Siu Sauce" is a premade char siu Chinese BBQ sauce to save time preparing an easy char siu recipe!
Store and Reheat
Store: If you plan on making char siu ahead of time, remember that reheating it can cause it to dry out or become harsh. Leftover char siu will last up to 3 days in the refrigerator. If you have leftovers, store them in an airtight container or ziploc bag in the fridge before reheating. Cooked char siu can be stored in the freezer for up to 1 month. To freeze, wrap it tightly with aluminum foil or plastic wrapper and put it into a freezer bag.
Reheat: To reheat, thaw completely at room temperature before heating in the microwave. Microwave on high for 2 minutes, flip over, then microwave on high for 2 minutes more, depending on the size of the char siu. You can also bake it at 350 degrees until heated through, about 20 minutes. If you prefer, heat the leftovers on the stovetop for 5 to 10 minutes on medium heat, stirring occasionally.
Conclusion
If you want a healthier alternative to fried pork, try making char siu using the air fryer method. Happy cooking!
Air Fryer Char Siu
Ingredients
- 2 pounds pork butt or any cut of pork with higher fat content, such as boneless pork shoulder or pork belly
- 2 tablespoons Shaoxing wine
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon white sugar or brown sugar
- 2 tablespoons raw honey for brushing
- 2 tablespoons minced garlic
- ½ cup fermented red bean curd or red food coloring, optional
- ½ teaspoon Chinese five-spice powder optional
- salt and white pepper to taste
Instructions
- In a large bowl, mix all the sauce and transfer to a ziplock bag or any airtight container to keep in the refrigerator overnight. You can skip this step if you don’t have time, but it will make a big difference in flavor. I strongly suggest you marinate the meat overnight for the best result.
- Put the marinaded pork butt in the air fryer basket. Use liners for easy cleanup. Set the air fryer to 350 degrees, and brush the marinade sauce every 10 minutes for 40 minutes or until the internal temperature reaches 175 degrees. Cook until golden brown; use tongs to turn the pork over each time you brush the sauce so that both sides get well-cooked equally. Add extra 5 minutes if you like me or prefer a burnt-crispy texture!
- Please immediately turn off the air fryer and transfer the char siu to a plate.
- Let the char siu cool down for 10 minutes before you cut it. Slice it and brush some more honey for a quick touch-up for a sticky glaze texture.
- Serve the char siu with steamed white rice and various green side dishes. Enjoy!
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