Char Siew Made Easy: Air Fryer Style

Char siu is a Cantonese dish of sticky, glistening, and succulent roast pork that is commonly served over rice. It is known to be a staple in Hong Kong and is usually cooked in an oven. However, cooking char siu in an air fryer is faster, cleaner, and easier. It also creates a crispier exterior with perfect caramelisation and locks in the juices of the meat.

Choosing the right cut of meat

Pork Shoulder or Butt

Pork shoulder or butt is the most commonly recommended cut for Char Siu. It offers the ideal ratio of meat to fat, resulting in juicy and flavourful meat. This cut is well-marbled, ensuring the meat remains juicy without being overly greasy. When using pork shoulder or butt, cut it into smaller strips along the grain for even cooking.

Pork Belly

If you prefer a fattier option, pork belly is a popular choice. It is often served at dim sum restaurants for a richer, more indulgent mouthfeel.

Pork Loin or Tenderloin

For those who prefer tender, lean meat, pork loin or tenderloin is the way to go. The meat will remain tender while absorbing the flavours of the marinade.

Other Cuts

While less conventional, other cuts such as pork chops or ribs can also be used. These cuts may require slight adjustments to the cooking time to ensure they don't dry out.

When selecting your pork, look for cuts with good marbling and a decent fat cap, as this will help keep the meat moist and juicy during the cooking process.

Once you've chosen your cut of meat, be sure to trim any excess fat and cut the pork into strips or pieces that will fit comfortably in your air fryer, allowing for proper air circulation. Remember, surface area is key when cooking with an air fryer, so aim for pieces that are no thicker than 3-4 inches.

Marinating the pork

Choosing the Right Cut of Pork:

Start by selecting the right cut of pork for your Char Siu. The ideal cut should have a good ratio of meat to fat to keep the meat juicy and flavourful. Pork shoulder, pork butt, or pork belly are excellent choices. You can also use pork tenderloin if you prefer a leaner option.

Preparing the Pork for Marinating:

Cut the pork into strips or slices, following the grain as much as possible. The size of the pieces will depend on your preference, but aim for a thickness of around 1-2 inches. This will ensure that the pork cooks evenly and thoroughly. Using a fork, pierce the pork on all sides to tenderise the meat and allow the marinade to penetrate deeper.

Making the Marinade:

In a large bowl, combine the following ingredients to create a flavourful marinade:

• Char Siu sauce (Lee Kum Kee brand or your preferred brand)
• Dark soy sauce (or regular soy sauce)
• Shaoxing wine (or dry sherry, sake, or mirin)
• Minced or grated garlic cloves (feel free to add more garlic to taste)
• Chinese five-spice powder (a blend of star anise, cinnamon, cloves, fennel seeds, and Sichuan pepper)
• White pepper powder (or black pepper powder)
• Honey (optional, for extra sweetness)
• Water (a small amount to loosen the marinade)

Mix the ingredients well until they are fully incorporated.

Place the pork pieces in a large Ziploc bag or container. Pour the prepared marinade into the bag or container, making sure all the pork pieces are coated evenly. Seal the bag or container and massage the marinade into the pork. It's important to marinate the pork for at least 4 hours in the fridge, but preferably overnight or even up to 48 hours, to allow the flavours to penetrate the meat fully.

Tips for Best Results:

• If using honey, create a separate glaze by mixing honey with some of the marinade and water. Baste the pork with this glaze during the cooking process.
• Resist the temptation to cook the pork before it has finished marinating. The longer it sits in the marinade, the more flavourful and tender it will be.
• When placing the pork in the air fryer, ensure there is enough space around each piece to allow for even cooking.

Preparing the glaze

The glaze is a crucial component of Char Siu, giving it its signature sticky and glossy appearance. Here are the steps to prepare the glaze:

• Combine the reserved marinade with honey and water. The honey will provide the characteristic sweetness and sticky texture to the Char Siu. The amount of honey can be adjusted to personal preference, but a good starting point is 2-3 tablespoons.
• Mix the ingredients well until you have a smooth and glossy glaze. The consistency should be thick but not too runny, allowing it to coat the pork evenly.
• If the glaze is difficult to mix and appears too thick, you can microwave it for a few seconds to loosen it up. Be careful when handling the microwaved glaze as it will be very hot.
• Keep the glaze separate from the marinade used for the pork. This is important to avoid any contamination from raw meat.
• Once the pork has been marinated and is ready for cooking, bring the glaze to room temperature. This will make it easier to brush onto the pork during the cooking process.
• When the pork is cooking in the air fryer, baste it with the glaze several times. This will ensure a thick and shiny coating on the Char Siu.

Air-frying the pork

For the pork, you'll want to use either pork tenderloin, pork shoulder (or pork butt/pork butt pieces), or even fattier cuts like pork belly. Cut the pork into 1-inch to 2-inch thick slices or strips, following the grain as much as possible. Stab the pork on all sides with a fork to tenderise the meat and allow the marinade to penetrate deeper.

For the marinade, combine the following ingredients in a bowl:

• Char siu sauce (Lee Kum Kee brand is popular)
• Dark soy sauce (or regular soy sauce)
• Shaoxing wine (or dry sherry, sake or mirin)
• Grated/smashed garlic cloves
• Honey (or white/brown sugar)
• Chinese five spice powder
• White pepper powder (or black pepper powder)
• Water

Place the pork in a Ziploc bag or container and add the marinade. Rub it into the pork, ensuring all pieces are coated. Leave to marinate in the fridge for at least 5 hours, but preferably overnight or up to 48 hours.

When you're ready to cook, preheat your air fryer to between 375ºF and 400°F. Place the marinated pork in the air fryer basket, leaving space between the pieces so as not to overcrowd the basket. You may need to cook the pork in batches.

Brush or baste the pork with glaze or extra marinade and air fry for 10 to 12 minutes, flipping the pork halfway through. Repeat this process until the pork develops a nice shiny sticky glaze and the edges are slightly charred. This should take around 30 minutes in total.

Remove the char siu from the basket and allow it to rest for a few minutes before slicing and serving.

Resting and serving the char siew

Resting and Serving the Char Siu:

Once your char siu is cooked, remove it from the air fryer and let it rest for at least 10 minutes before slicing and serving. This is an important step as it allows the juices to redistribute throughout the meat, ensuring your char siu is juicy and not dry. If you cut it too soon, the juices will be released, resulting in a less flavoursome dish.

While the char siu is resting, you can prepare a fresh bowl of rice and your favourite vegetables to serve it with. Char siu is traditionally served with rice and blanched leafy Chinese vegetables, but you can also serve it with roasted pork belly with crispy skin (siew yoke).

If you want your char siu to be extra flavoursome, you can save the sauce drippings from the bottom of the air fryer pan/tray and pour them over the cooked meat before serving.

Char siu is a versatile dish, and any leftovers can be repurposed in many ways. You can dice it and stir it into fried rice, stuff it into steamed buns for char siu bao, slice it and add it to noodle dishes, or use it to make char siu chow mein or char siu fried noodles.

Frequently asked questions