Cody Casey
Char siu, or Chinese BBQ pork, is a popular dish in Cantonese cuisine, especially in Hong Kong. The traditional way of cooking it is by roasting meat with long forks over a fire or in the oven. However, with an air fryer, you can make juicy and tender char siu in less than 20 minutes. The key to making good char siu in an air fryer is to use a fatty cut of pork, such as pork shoulder or pork butt, and to marinate it overnight for maximum flavour. The air fryer's small size also means that it heats up quickly and can cook food faster than a conventional oven.
| Characteristics | Values |
|---|---|
| Type of Dish | Char Siu, a Chinese BBQ Pork dish, also known as Thit Xa Xiu in Vietnamese |
| Main Ingredient | Boneless pork shoulder or butt, with fat marbling through it |
| Other Ingredients | Light soy sauce, hoisin sauce, honey, Chinese five-spice powder, crushed garlic salt, pepper, red food colouring gel (optional), fermented red bean curd, brown sugar, Shaoxing wine, white pepper powder |
| Marinade Time | At least 6 hours or overnight, up to 24 hours for maximum flavour |
| Cooking Time | 12-20 minutes, depending on the thickness of the pork |
| Cooking Temperature | 350-400°F (180-205°C) |
| Resting Time | 10 minutes after cooking, to allow juices to redistribute |
| Serving Suggestions | White or brown rice, cauliflower rice, plain noodles, cooked vegetables like Chinese cabbage, bok choy, choy sum, or gai lan, fried rice, soup noodles, chow mein, lo mein, buns (Char Siu Bao), egg foo young |
| Storage | Can be stored in the freezer for up to 3 months |
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What You'll Learn
Choosing the right cut of pork
Char siu, or Chinese BBQ pork, is a delicious Cantonese roast meat. While different cuts of pork can be used to make char siu, it's important to choose the right type of pork to ensure the dish turns out tender and full of flavour.
The best cut of pork for char siu is a thick, fatty cut of pork. The fattier the cut, the more tender the meat will be. Boneless pork shoulder is a popular choice for char siu as it is easy to cut into strips and has a good amount of fat. Aim for a thick piece of pork shoulder and cut it into 3-4 fairly even pieces. You can also use pork butt, which is a piece just above the shoulder and usually comes without a bone.
If you can't get your hands on pork shoulder or butt, there are other cuts of pork that will work well for char siu. Pork tenderloin is a good option, but it is leaner so you'll need to be careful not to overcook it. Pork belly is another cut that can be used, but some people find it too fatty.
For a more unique option, you can try "Danish-style short ribs", which are already cut into short thick strips, perfect for turning into bao. Alternatively, pork scotch fillet, also known as collar neck or pork neck, is a good choice and is typically sold in roasts of around 1.2-1.5kg/2.4-3lb.
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Marinating the pork
Next, you'll want to prepare the marinade. In a large bowl, mix together light soy sauce, hoisin sauce, honey, Chinese five-spice powder, crushed garlic, salt, pepper, and, optionally, red food colouring gel or fermented red bean curd for that iconic red colour. Fermented red bean curd can be found at most Asian markets and will add extra flavour to your dish.
Once you have your marinade ready, it's time to add the pork. Cut the pork into 3-4 fairly even pieces, or 1-inch thick slices, and place them in the bowl with the marinade. Stab the pork on all sides with a fork to tenderise the meat and allow the marinade to penetrate deeper. Toss the pork in the bowl to coat it evenly, or use a brush to ensure a generous coating.
Cover the bowl with plastic wrap and let the pork marinate in the fridge. For the best flavour, it's recommended to leave the pork to marinate for at least 6 hours, or even overnight. If you can, turn the pork over in the marinade at least once during this process. If you're planning ahead, you can also marinate the pork for up to 24 hours or 2-3 days for maximum flavour.
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Preparing the air fryer
Once the air fryer has preheated, it's time to place the pork in the basket or tray. It is important to ensure the pork pieces are placed in a single layer and not overlapping. Leave some space around each piece to allow for even cooking. This is crucial as air fryers cook by circulating hot air, and overcrowding the basket can lead to uneven cooking. Additionally, if your pork pieces are too thick, they may need longer to cook, so consider cutting them into shorter lengths to fit comfortably in the air fryer.
Another important step is to add water to the air fryer basket. This may seem unusual, but it is essential to keep the pork moist while roasting. Air fryers tend to dry out meat more than ovens, so adding water helps prevent this. Most air fryers have a raised rack that sits above the water, ensuring the pork isn't sitting directly in the liquid. This setup also allows any oil or grease to drip into the water, preventing smoking and making cleanup easier.
By following these steps, you'll be well on your way to preparing your air fryer for cooking delicious Char Siu. Remember, the key to successful air frying is creating an optimal environment for even cooking and moisture retention. Now that your air fryer is prepared, you can move on to the next steps of applying the marinade and cooking your Char Siu to perfection.
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Cooking the pork
Char siu is a popular Cantonese dish of sweet, sticky roasted pork. The best cut of meat for this dish is boneless pork shoulder, as it has a good ratio of meat to fat, which keeps the meat juicy. For a leaner cut, you can use boneless pork tenderloin, but be aware that it won't be as juicy. Aim for a thick piece of meat, and cut it into 3-4 fairly even pieces.
To make the marinade, you will need light soy sauce, hoisin sauce, honey, Chinese five-spice powder, crushed garlic, salt, pepper, and red food colouring gel (optional). Mix these ingredients together in a bowl, then add the pork and coat it evenly in the marinade. Cover the bowl and leave the pork to marinate in the fridge for at least 12 hours, or up to 24 hours for maximum flavour. Turning the pork over in the sauce at least once will help the flavours to penetrate the meat.
Preheat your air fryer to 205°C for 5 minutes. Place the pork in the air fryer basket, leaving space around each piece so they cook evenly. Cook the pork in 5-6 minute intervals, basting the meat with the remaining marinade every 5 minutes and flipping the pork over. Continue cooking for another 5 minutes, then baste and flip again. Repeat this process 4 times over a total cooking time of 20 minutes. The pork will then have a caramelised sticky glaze on the outside. Keep an eye on the pork during the final cooking stage to prevent burning.
Check the internal temperature of the thickest part of the pork with a meat thermometer. When it reaches 145°F, the pork is ready. Remove the meat from the air fryer and cover with foil. Allow it to rest for 10 minutes before slicing, so that the juices can redistribute and the meat stays juicy.
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Resting the pork
Once the char siu is done cooking, remove it from the air fryer and let it rest for at least 10 minutes before cutting. If you cut it any sooner, the juices will be released, resulting in dry meat. The resting period gives the meat time to reabsorb and redistribute these juices, so it is important to be patient and allow the pork to rest for the full 10 minutes, if not a little longer.
During the resting period, it is a good idea to cover the pork with foil to keep it warm. This will also help to retain moisture and prevent the meat from drying out. If you need to cook another batch of pork, you can keep the first batch warm by wrapping it in tin foil.
While the pork rests, the juices will settle, and the meat will continue to cook and rise in temperature. This is known as carryover cooking. The internal temperature of the pork will continue to rise by about 5°F (3°C) during this time. Therefore, it is important to remove the pork from the air fryer before it reaches the desired internal temperature of 145°F (62°C), as it will continue to cook during the resting period.
The resting period is also a good opportunity to prepare any side dishes or sauces to accompany the char siu. Some suggested side dishes include rice, cooked vegetables, or noodles. The pork can also be used in fried rice, soup noodles, or chow mein.
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Frequently asked questions
Boneless pork shoulder or pork butt is the best cut for Char Siu because it has a good ratio of meat to fat, which keeps the meat juicy and flavoursome.
It should take around 12-20 minutes to cook Char Siu in an air fryer. The cooking time will depend on the thickness of the pork and the number of pieces you are cooking.
To make the marinade, you will need light soy sauce, hoisin sauce, honey, Chinese five-spice powder, crushed garlic, salt, pepper, and red food colouring gel (optional). Mix these ingredients together in a bowl and add the pork, ensuring it is well coated. Leave to marinate for at least 6 hours, but preferably 12-24 hours for maximum flavour.
