# Char Siu

Today, I'm going to show you how to make authentic char siu using an air fryer.

- Cuisine: Chinese
- Category: Dinner
- Language: en

## Ingredients

- 2 tbsp brown sugar
- 1.5 tbsp honey
- 1 piece red fermented bean curd
- 0.5 tbsp hoisin sauce
- 2 tbsp soy sauce
- 0.25 tsp 5 spice powder
- 3 drops red yeast powder or red food coloring
- 500 g boneless pork shoulder or pork butt
- 1.5 tbsp Chinese cooking wine
- 2 tsp garlic paste
- 1 tsp ginger paste
- 2 scallions, cut into stalks

## Instructions

1. Put 2 tablespoons of brown sugar in a pot.
2. Add 1.5 tablespoons of honey to the pot.
3. Add 1 piece of red fermented bean curd to the pot.
4. Add 0.5 tablespoons of hoisin sauce to the pot.
5. Add 2 tablespoons of soy sauce to the pot.
6. Add 0.25 teaspoons of 5 spice powder to the pot.
7. Add 3 drops of red food coloring to the pot.
8. Stir the sauce over medium-low heat for a few minutes to reduce the liquid until it becomes syrupy.
9. Mix 1 teaspoon of tapioca starch with 1.5 teaspoons of water.
10. Add the tapioca starch and water mixture to the pot with the sauce.
11. Stir to thicken the sauce until it is nice and thick, like a gravy.
12. Cut 500g of boneless pork shoulder or pork butt into 1.5 inch thick strips, making sure the length fits into your air fryer basket.
13. Use a fork to poke lots of holes on the pork to help the marinade infuse into the meat evenly.
14. Drizzle 1.5 tablespoons of Chinese cooking wine in batches and rub it all over the meat.
15. Use paper towels to absorb the excess moisture on the surface so it doesn't dilute the sauce.
16. Add the pork to the char siu sauce.
17. Add 2 teaspoons of garlic paste to the pot.
18. Add 1 teaspoon of ginger paste to the pot.
19. Add 2 scallions, cut into stalks, to the pot.
20. Mix thoroughly until the pork is coated with the extra thick char siu sauce.
21. Cover the pot and let it sit in the fridge overnight.
22. Take the pork out of the fridge and stick it into the air fryer basket.
23. Set the temperature to 300°F / 149°C and cook for 18 minutes.
24. Brush the char siu with the extra sauce that will be left in the pot.
25. Flip and brush the other side of the char siu with the extra sauce.
26. Stick it back into the air fryer and cook at 300°F / 149°C for another 18 minutes.
27. Pull out the basket again.
28. Brush a thin layer of honey onto the meat surface.
29. Stick it back into the air fryer.
30. Increase the temperature to 350°F / 176.7°C and continue to cook for 2 more minutes.
31. Pull out the basket again.
32. Flip it over and brush with honey one more time.
33. Keep the heat at 350°F / 176.7°C and continue to cook for another 2 minutes.
34. Slice it into thin pieces.
35. Serve it on top of white rice with some blanched greens and enjoy.

## Equipment

- air fryer
- pot
- fork
- paper towels
- brush

## Tips

- Every air fryer is different. Feel free to pull out the basket at any time and check the doneness or adjust the timing if needed.
- Do not add too much red food coloring or red yeast powder, a little bit goes a long way.
- It is important to use the right cut of pork, like Boston butt, as it has the perfect fat content for char siu.
- Make sure the length of the meat strips fits into your air fryer basket.
- Use a fork to poke lots of holes on the pork, this helps the marinade infuse into the meat evenly.
- Drizzle Chinese cooking wine in batches and rub it all over the meat to remove moisture and unwanted smells from the meat.
- Use paper towels to absorb the excess moisture on the surface so it doesn't dilute the sauce.
- Marinate the pork overnight in the fridge to allow the flavors to penetrate the meat.
- When cooking the char siu, brush the meat with the extra sauce and honey to create that beautiful caramelized honey sauce.
- Make sure the sauce is thick like a gravy before marinating, this helps the seasonings to wrap around and cling onto the meat so the end result becomes even more flavorful.

## Source

- Original video: https://www.tiktok.com/t/ZP8rwkYdH/
- Recipe page: https://www.cliprecipe.com/recipe/8c9810de-6b4c-46fe-9ab7-9b742b5e1dae
- Extracted: 2025-07-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt