Air Fryer Char Siu Pork (空气炸锅叉烧肉)

Method7 steps

1. 1

   Step 1: Slice ALL 2 lb pork shoulder along the grain into strips about 1½ inches (4 cm) thick. Keep the raw pork chilled until preparation and handle it promptly.

   Uses 2 lb pork shoulder, sliced along the grain into about 1½-inch (4 cm) strips

   
2. 2

   Step 2: Combine ALL 2 tablespoons hoisin sauce, 2 tablespoons oyster sauce, 1 tablespoon Shaoxing wine, 1 tablespoon soy sauce, 3 tablespoons sugar, 1 tablespoon molasses, the grated garlic (1 clove) clove, ¼ teaspoon five-spice powder and ¾ teaspoon salt. Add 10–20 drops red food coloring if desired. Mix well, then measure 3 tablespoons of this actual marinade into a separate clean bowl and refrigerate for the glaze BEFORE any marinade contacts raw pork. Reserve the rest for stage 3. The finished marinade yield is unspecified.

   Uses 2 tablespoons hoisin sauce · 2 tablespoons oyster sauce · 1 tbsp Shaoxing wine (or dry sherry) · 1 tablespoon soy sauce · 3 tablespoons sugar · 1 tablespoon molasses · 1 clove garlic, grated (or 1/2 tsp garlic powder) · 1/4 teaspoon five spice powder

3. 3

   Step 3: Put ALL the actual pork strips from stage 1 in a sealable food bag. Add the REMAINING actual marinade from stage 2 after the separate 3-tablespoon reservation. Seal, squeeze out the air and massage to coat. Refrigerate at 4°C or colder overnight, or for at least 6 hours. The reserved clean 3 tablespoons remain separate for stage 4.

   Minimum refrigerated pork marinating: 6 hours · 360 minUses Complete actual sliced raw pork · Remaining actual marinade after the clean 3-tablespoon reservation

4. 4

   Step 4: For the maltose (3 tablespoons) glaze, microwave the maltose for about 20 seconds until its top loosens; it becomes very hot, so avoid touching it. Coat the measuring spoon with a thin film of oil and measure ALL 3 tablespoons maltose into the separate 3 tablespoons clean marinade reserved in stage 2. Add ALL 2 teaspoons hot water and stir. If still too thick, microwave this same glaze for 20–30 seconds and stir again. If choosing the honey substitute instead, use 3 tablespoons honey in place of maltose and omit the hot water and maltose-softening step. Keep the actual glaze separate from the raw-pork marinade.

   Uses 3 tablespoons maltose for glaze · A thin coating of cooking oil for the measuring spoon; amount unspecified · 3 tablespoons actual clean marinade reserved before raw-pork contact · 2 teaspoons hot water for the maltose glaze; omit if using honey

5. 5

   Step 5: Preheat the empty air fryer to 400°F (200°C) for 10 minutes. Then prepare its tray and basket for the pork, lining the tray with parchment if suitable for the appliance.

6. 6

   Step 6: Take the actual marinated pork from stage 3 out of its used marinade and arrange it with space between pieces in the air-fryer basket. Discard the used raw-pork marinade. Work in batches as needed. Brush each batch lightly with a portion of the actual glaze from stage 4 and air-fry at 400°F (200°C) for about 12–16 minutes PER BATCH. Turn every 3–4 minutes, once the previous glaze is set, brushing both sides again. The applied glaze amount is unspecified. Continue until glossy with lightly charred edges AND the pork centers reach at least 63°C (145°F), then rest each cooked batch for at least 3 minutes before slicing. Keep any clean unused glaze separate from the raw-pork brush and discard glaze contaminated by raw-pork contact. Repeat with the remaining pork; the source guide is not one total time for multiple batches.

   Air-fry ONE pork batch: 12–16 minutes · 16 minUses Complete actual chilled marinated pork; remove from used marinade · Actual prepared glaze for repeated brushing; total uptake unspecified

   
7. 7

   Step 7: After the actual cooked pork from stage 6 has rested for at least 3 minutes, slice against the grain and serve promptly as about 6–8 portions. Serve plain as an appetizer or with optional ready cooked rice or noodles. For a cool appetizer, serve briefly at room temperature; refrigerate leftovers in shallow covered containers at 4°C or colder within 2 hours and use within 3–4 days, or freeze for up to 1 month. Reheat a later hot portion throughout to 74°C (165°F).

   Uses Complete actual cooked and rested char siu pork · Ready cooked rice for serving, optional; amount unspecified · Ready cooked noodles for serving, optional; amount unspecified