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!