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Air Fryer Chinese Char Siu Pork - Tender, Sticky, and Fast

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 pounds pork shoulder (pork butt), cut into long strips about 1.5 to 2 inches thick
  • 2 tablespoons hoisin sauce
  • 2 tablespoons oyster sauce
  • 3 tablespoons honey, plus 1 tablespoon for glazing
  • 2 tablespoons soy sauce
  • 1 tablespoon dark soy sauce (optional but recommended for color and depth)
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 tablespoon brown sugar
  • 1 teaspoon five-spice powder
  • 3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon red food coloring (optional, for the classic red hue)

Method
 

  1. Trim and slice the pork: Remove excess surface fat, then slice the pork shoulder into long, thick strips. This shape gives you more caramelized edges and cooks evenly in the air fryer.
  2. Mix the marinade: In a large bowl, whisk hoisin, oyster sauce, honey, soy sauce, dark soy sauce, Shaoxing wine, brown sugar, five-spice, garlic, ginger, sesame oil, white pepper, and food coloring (if using).
  3. Marinate: Add the pork strips and coat well. Cover and refrigerate for at least 6 hours, ideally overnight. Turn the pork once or twice to ensure even coverage.
  4. Preheat the air fryer: Set to 375°F (190°C) and let it heat for 3–5 minutes. A hot basket helps form that lacquered crust.
  5. Prepare for cooking: Pat the pork lightly with paper towels to remove excess marinade. Reserve the leftover marinade. Lightly oil the air fryer basket or line with perforated parchment for easier cleanup.
  6. Cook the first side: Arrange the pork strips in a single layer with space between each piece. Air fry for 8 minutes.
  7. Make the glaze: While the pork cooks, pour the reserved marinade into a small saucepan. Bring to a boil for 2–3 minutes to thicken and kill any bacteria. Stir in 1 tablespoon honey for a glossy finish.
  8. Flip and glaze: Flip the pork. Brush with the hot glaze and air fry another 6–8 minutes, until the edges are caramelized and the internal temperature hits 145–155°F (63–68°C), depending on your preference.
  9. Char the edges: For deeper color, increase to 400°F (205°C) for the last 1–2 minutes. Watch closely—glazes can go from caramelized to burnt fast.
  10. Rest and slice: Let the pork rest for 5–10 minutes. Slice thinly across the grain. Brush with a little extra glaze if you like it sticky.
  11. Serve: Enjoy over steamed rice with blanched greens, tuck into bao buns with cucumber and scallions, or add to stir-fried noodles.