Char Siu Pork
FAQ
Do I need the food coloring?
Not necessary, beet juice also works, or skip for a more natural look.
Can I use pork tenderloin?
Yes, but cook times will be shorter, so keep an eye on it.
Can I marinate less than 24 hours?
Yes, a few hours still gives good flavour, though 24–48 hours is best.
Chef’s Tips
- Poke holes in the pork with a fork before marinating, so it can absorb more flavour.
- Basting every flip is what gives that signature glossy, caramelized finish.
- Let the pork rest a few minutes before slicing, for juicy perfection!
Char Siu Pork
Craving the sweet and savoury flavours of Chinese BBQ? This Char Siu Pork recipe brings the taste of China town right to your kitchen. Marinated in a blend of garlic, brown sugar, soy sauces, and aromatic spices, the pork becomes tender and flavourful. Air-fried to perfection, it boasts a caramelized exterior and juicy interior.
Equipment
- Air-Fryer (see notes for alternative cooking methods)
Ingredients
- 2 lbs pork shoulder or pork belly
- 5-6 tbsp of the Marinade (reserved)
Marinade
- 1 tbsp garlic salt
- 4 tbsp brown sugar
- 2 tbsp oyster sauce
- 2 tbsp light soy sauce
- 1 tbsp hoisin sauce
- 2 tbsp red wine
- 1 tbsp Shaoxing wine
- 1 tsp five-spice powder (see notes, for link to make your own)
- 2 tbsp honey
- 2 tsp water
- ½ – 1 tsp red food colouring (or 1 tbsp beet juice)
Optional Add-ins – but recommended
- 2-3 cloves garlic (finely minced or grated)
- 1 tsp grated fresh ginger
Instructions
- In a bowl, combine all marinade ingredients, reserving 5 tbsp for basting.
- Cut the pork into strips and coat with the marinade.*For maximum flavour, poke holes in the pork with a fork before marinating.
- Cover and refrigerate for at least 24-48 hours. Marinating Time: 48 hours is ideal, but 24 hours still works well. If in a rush, marinate for at least a few hours.
- Remove pork from the fridge and let it come to room temperature for 40 minutes, before cooking.
- Preheat air fryer to 375°F (190°C) and lightly oil the basket.
- Arrange the pork in the basket and brush with reserved marinade.
- Air fry for 6 minutes, then flip and baste again.
- Repeat the process every 6 minutes, until charred and caramelized. (Usually 2-3 flips, depending on thickness.) Don’t skip basting—it adds extra flavour and a glossy finish!
- Serve Char Siu with bao buns, rice, noodles or vegetables.
- Enjoy!
Notes
Serving Suggestions
- Rice: Scallion ginger rice or Coconut Rice
- Noodles: Serve with stir-fried or broth-based noodles for a smoky richness.
- Vegetables: Pairs well with bok choy, Chinese broccoli, cucumber salad or stir-fried greens.
- Buns or Sandwiches: Use in Bao buns, soft rolls, or crusty bread for a fun twist.
- Lettuce Wraps: Wrap in lettuce leaves with pickled veggies for a lighter option.
- Oven: Bake at 375°F (190°C) for 25-30 minutes, flipping halfway.
- Grill: Grill over medium heat, flipping and basting until caramelized.
- Different Cuts: You can use pork tenderloin or ribs, but cooking times may vary.
- If using Tenderloin Do Not pre-slice the pork,
- Let the pork tenderloin rest for 5-10 minutes before slicing for juicier meat.
- Refrigeration: Store leftovers in an airtight container for 3-4 days.
-
Freeze: store in a freezer safe container for up to 3 months
- Thaw overnight in the fridge.
- Reheating: Reheat in the air fryer or oven at 350°F (175°C) for a few minutes to maintain the texture.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
