Air Fryer Char Siu

Method10 steps

1. 1

   Step 1: Before starting, check that your air-fryer model permits a shallow layer of water below its raised rack and a loaded cold start. Cut the 3 lb well-marbled pork into pieces about 2–3 inches thick, short enough that 2–3 pieces fit without touching. The author used pieces around 9–10 oz each; leave the fat on.

   Uses 3 lb boneless pork shoulder or pork butt

2. 2

   Step 2: Mix the ¼ cup sugar, 2 tsp salt, ½ tsp five-spice powder, ¼ tsp white pepper, ½ tsp sesame oil, 1 tbsp Shaoxing wine, 1 tbsp soy sauce, 1 tbsp hoisin sauce, 2 tsp molasses, optional ⅛ tsp red coloring and 3 minced garlic cloves. Reserve about 2 tbsp of this clean marinade in a separate covered container and refrigerate it. Rub all the cut pork from step 1 with the remaining marinade, cover and refrigerate for at least 8 hours or overnight.

   Check overnight pork marinade · 480 minUses ¼ cup granulated white sugar · 2 teaspoons salt · ½ teaspoon five spice powder · ¼ teaspoon white pepper · ½ teaspoon sesame oil · 1 tablespoon Shaoxing wine · 1 tablespoon soy sauce · 1 tablespoon hoisin sauce

   
3. 3

   Step 3: Keep the marinated pork refrigerated while setting up the fryer. Mix the separately reserved clean marinade from step 2 with 1 tbsp hot glaze water and 2 tbsp maltose. Pour a little into a working basting dish; keep the rest clean and refrigerated. Refill the working dish by pouring from the clean reserve, keeping the used brush out of the reserve.

   Uses About 2 tbsp clean marinade reserved before touching raw pork · 1 tbsp hot water for glaze · 2 tbsp maltose

4. 4

   Step 4: For the first batch, add the ¼ cup hot basket water below the raised rack, following the model instructions checked in step 1. Lift only the pieces that fit without touching from the chilled marinated pork in step 2 onto the rack. Keep the remaining raw pork refrigerated.

   Uses ¼ cup hot water for the air-fryer basket · Only the marinated pieces that fit this batch

5. 5

   Step 5: Insert the loaded basket from step 4, set the air fryer to 375°F (about 190°C) and start cooking. Cook the first interval for 5–6 minutes, checking from 5 minutes, then go to step 6 to baste and turn.

   First pork interval: baste and turn · 5 minUses Loaded first pork batch and basket water

6. 6

   Step 6: Carefully remove the basket from step 5. Lightly brush the pork from the working glaze dish made in step 3, turn each piece and brush the other side. If the basket water has evaporated, add hot water below the rack as the model permits. Cook a second interval at 375°F for 5–6 minutes, checking from 5 minutes.

   Second pork interval: baste and turn · 5 minUses First-interval pork and basket cooking phase · A light brushing from the working glaze dish · Additional hot water for basket top-ups, as needed

7. 7

   Step 7: Baste and turn the pork from step 6 once more, using the working glaze dish from step 3. Top up evaporated basket water with hot water if needed and permitted. Cook the third interval at 375°F for 5–6 minutes, checking from 5 minutes. For the author’s 9–10 oz pieces, 15–18 minutes total was the guide; check the thickest part of each piece with a thermometer and continue cooking as needed until at least 63°C. The glaze should be set before lifting the pork out.

   Check final pork interval · 5 minUses Second-interval pork and basket cooking phase · A light brushing from the working glaze dish · Additional hot water for basket top-ups, as needed

   
8. 8

   Step 8: Lift the fully cooked pork from step 7 onto a clean plate and rest it off the heat for at least 3 minutes after it reaches 63°C. If holding it while cooking more batches, keep the cooked pork at 60°C or above.

   Rest cooked char siu · 3 minUses Fully cooked pork from step 7

9. 9

   Step 9: Load the remaining chilled pork from step 2 in uncrowded batches, keeping it refrigerated until its turn. Add additional hot basket water as needed and permitted by the model, then repeat the three cooking intervals and rest in steps 5–8, using the remaining working glaze as needed. Each batch must reach at least 63°C and rest for at least 3 minutes. Collect it with the rested first batch from step 8. Discard the marinade that touched raw pork and any glaze left in the used working dish.

   Uses Remaining marinated pork from step 2 · Glaze needed for later batches · Additional hot water for basket top-ups, as needed · Rested first cooked pork batch

10. 10

    Step 10: Slice the fully cooked, rested pork collected in step 9 and serve. The full batch makes about 8 portions.

    Uses Collected fully cooked, rested char siu