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