Air Fryer Char Siu (氣炸鍋叉燒）

This recipe uses the air fryer to make classic Cantonese char siu in a fraction of the time.

flodesk gif
Prep Time
9 min
Total Time
30 min
Yields
4 servings
YouTube Tutorial

A Recipe by Daddy Lau

My dad's been cooking Chinese food for over 50 years - as a kid fending for himself in Guangzhou, as the head chef of his own restaurant, and as a loving father in our home.

Hopefully, by learning this recipe, you'll get to experience some of the delicious joy we felt growing up eating his food!

- Randy

Cantonese Char Siu is one of my dad's most popular and beloved recipes. Here, we're giving it a remix by taking the classic Chinese barbecue dish and cooking it in a modern-day appliance: the air fryer. My dad will walk you through all the steps needed to reproduce the succulent, sweet and savory pork in a fraction of the time for maximum efficiency.

On air fryers

An air fryer is essentially a small countertop convection oven. It has a fan that circulates hot air all around the food, which cooks it quickly and evenly. It also creates a dry environment for better browning. Most air fryers are outfitted with a fan at the top, which air fryer fans say produces the crispiest food. To learn more about this small appliance, check out Chris Young's Instagram video.

My dad loves the air fryer for its convenience and speed for cooking dishes like his Chinese-Style Baked Cod and also recommends using it to reheat crispy foods such as Salt & Pepper Wings and Lemon Chicken.

Check out a quick story summary of our recipe!

Ingredients

Weight: US
oz
g
Volume: US
cup
mL
Servings
4

Main Ingredients

  • 2 tablespoon ground bean sauce
  • 2 tablespoon hoisin sauce
  • 1 piece red fermented bean curd
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon red wine
  • 2 teaspoon garlic salt
  • 2 tablespoon sugar
  • 0.50 teaspoon black pepper
  • 0.50 teaspoon five spice powder
  • 1.5 lb pork butt
  • 2 tablespoon honey

On red fermented bean curd

This unique Cantonese ingredient has made several appearances in Made With Lau videos! It's an essential ingredient in my dad's traditional Char Siu recipe as well as our Buddha's Delight and Fried Pork Belly.

Red fermented bean curd, or 南乳 (naam jyu), is tofu that's been preserved in red yeast rice. It has an amber color and a delightfully funky, savory flavor, along with a curd-like texture. That's why you'll sometimes see if referred to as "Chinese cheese." Jars are available at most Chinese supermarkets and also online:

These links are affiliate links, which means that if you use our links to purchase these ingredients, Amazon pays my family a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!

Step 1: Prep marinade

In a small bowl, combine the ground bean sauce (2 tablespoon), hoisin sauce (2 tablespoon), red fermented bean curd (1 piece), Shaoxing wine (1 tablespoon), red wine (1 tablespoon), garlic salt (2 teaspoon), sugar (2 tablespoon), black pepper (0.50 teaspoon), and five spice powder (0.50 teaspoon).

Crush the piece of red fermented bean curd and mix everything together until smooth.

Taste and adjust flavor as needed.

Step 2: Marinate pork

Cut the pork butt (1.5 lb) into thin pieces, going with the grain, then slice into a length that fits your air fryer tray, if needed.

Use a fork to poke holes into both sides of the pork.

Place the pork in a zip-top bag, then pour in the marinade.

Using your hands on the outside of the bag, mix and massage the sauce into pork for about 1 minute.

Press out all of the air and seal the bag.

Set on plate and put it in fridge to marinate, at least 4 hours (and up to 24 hours).

Step 3: Air fry pork

About 1 hour before cooking, take the pork out of the fridge and let it come to room temperature.

Use tongs to place the pork into air fryer tray, making sure to leave room between each piece.

Put the tray back into air fryer and cook 20 minutes at 385°F.

After 10 minutes of cooking, take out the tray. Brush the honey (1 tablespoon) on top of each piece of pork using a basting brush. Flip the meat and add it back into air fryer.

After 10 more minutes of cooking, take out the tray.

Brush the remaining honey (1 tablespoon) on the top of each piece of pork.

Add tray back into air fryer for 1 to 2 minutes to get a final char.

Remove tray & set pork aside, let rest for 10-20 minutes

Step 4: Slice pork

Glaze the pork with honey again (optional). Let the meat rest 10 to 20 minutes.

Holding the char siu with a pair of tongs, cut pork into 1/2-inch thick slices. Only cut into slices if serving immediately.

FAQ

How do you pick the best piece of pork butt?

  • When looking for pork butt at the supermarket for char siu, opt for a piece that's not too lean. It should have some layers of far in between lean meat.

Can I add aluminum foil to my air fryer?

  • Yes, you can line your air fryer tray with aluminum foil for easy cleanup. Just remember to do it safely. The piece of foil should never come in contact with the heating element and it should be weighed down by the food.

How do you prevent burning the outside while producing tender meat?

  • Using the right temperature matters. My dad 's choice of 385°F yields meat that's perfectly cooked on the inside and also just slightly charred on the exterior. It keeps the delicious juices all sealed in. Cooking it at too low of a temperature will dry out the meat because it takes too long.

What is in char siu sauce?

  • My dad's homemade char siu sauce usually features ground bean sauce, hoisin sauce, red fermented bean curb, Shaoxing wine, garlic salt, sugar, black pepper, and five spice powder. He also adds red wine here for a bit of natural food coloring, or he'll sometimes use a bit of store-bought sauce for the same reason.

Summary

Print Recipe
Made With Lau
madewithlau.com/recipes/air-fryer-char-siu
Air Fryer Char Siu (氣炸鍋叉燒）
This recipe uses the air fryer to make classic Cantonese char siu in a fraction of the time.
  • Prep Time: 9 min
  • Total Time: 30 min
  • Yield: 4 servings
Ingredients

Main Ingredients

  • 2 tablespoon ground bean sauce
  • 2 tablespoon hoisin sauce
  • 1 piece red fermented bean curd
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon red wine
  • 2 teaspoon garlic salt
  • 2 tablespoon sugar
  • 0.50 teaspoon black pepper
  • 0.50 teaspoon five spice powder
  • 1.5 lb pork butt
  • 2 tablespoon honey

Step 1 - Prep marinade

↑ Jump to details

In a small bowl, combine the ground bean sauce (2 tablespoon), hoisin sauce (2 tablespoon), red fermented bean curd (1 piece), Shaoxing wine (1 tablespoon), red wine (1 tablespoon), garlic salt (2 teaspoon), sugar (2 tablespoon), black pepper (0.50 teaspoon), and five spice powder (0.50 teaspoon).

Crush the piece of red fermented bean curd and mix everything together until smooth.

Taste and adjust flavor as needed.

Step 2 - Marinate pork

↑ Jump to details

Cut the pork butt (1.5 lb) into thin pieces, going with the grain, then slice into a length that fits your air fryer tray, if needed.

Use a fork to poke holes into both sides of the pork.

Place the pork in a zip-top bag, then pour in the marinade.

Using your hands on the outside of the bag, mix and massage the sauce into pork for about 1 minute.

Press out all of the air and seal the bag.

Set on plate and put it in fridge to marinate, at least 4 hours (and up to 24 hours).

Step 3 - Air fry pork

↑ Jump to details

About 1 hour before cooking, take the pork out of the fridge and let it come to room temperature.

Use tongs to place the pork into air fryer tray, making sure to leave room between each piece.

Put the tray back into air fryer and cook 20 minutes at 385°F.

After 10 minutes of cooking, take out the tray. Brush the honey (1 tablespoon) on top of each piece of pork using a basting brush. Flip the meat and add it back into air fryer.

After 10 more minutes of cooking, take out the tray.

Brush the remaining honey (1 tablespoon) on the top of each piece of pork.

Add tray back into air fryer for 1 to 2 minutes to get a final char.

Remove tray & set pork aside, let rest for 10-20 minutes

Step 4 - Slice pork

↑ Jump to details

Glaze the pork with honey again (optional). Let the meat rest 10 to 20 minutes.

Holding the char siu with a pair of tongs, cut pork into 1/2-inch thick slices. Only cut into slices if serving immediately.

Step 5 - Take pictures
Whip out your camera (1). Begin taking photos (1,000,000). Pick your favorites!
Step 6 - Share and tag us on Instagram @madewithlau #madewithlau!
Did you have fun making this recipe? We'd love to see & hear about it. (Especially my dad. He would be THRILLED!)

Enjoy!

We have many, many happy memories of enjoying this dish growing up.

Now, hopefully, you can create your own memories with this dish with your loved ones.

Also, I cordially invite you to eat with us and learn more about the dish, Chinese culture, and my family.

Cheers, and thanks for cooking with us!

Feel free to comment below if you have any questions about the recipe.