Air Fryer Char Siu is an easy way to enjoy Chinese BBQ pork at home without turning on the oven. The pork caramelizes beautifully, creating that classic sweet-savory glaze with lightly charred edges. Serve it with rice, toss it into noodles, or dice it up for fried rice.
Air Fryer Char Siu is an easy way to recreate the flavors of the classic Chinese BBQ pork right at home. This air fryer char siu recipe requires only a few minutes of prep time and eliminates the need for a traditional roasting setup.
Perfectly tender and packed with sweet and savory flavors, this air fryer recipe will have your kitchen smelling like your favorite Chinese restaurant!
Char Siu is a staple in Hong Kong and is traditionally served with rice and a side of blanched leafy Chinese veggies. Any leftovers or Char Siu can be repurposed in so many delicious ways: you can dice it and stir it into fried rice, stuff it into steamed buns for Char Siu Bao, or simply slice it and add it to noodle dishes.
If you're looking to make Char Siu in a conventional oven instead of the air fryer, you can find that recipe here. And if you have leftovers, Char Siu Fried Rice is the answer!
How to Make Air Fryer Char Siu
This recipe calls for just a few minutes of prep time, but it's important to marinate the pork for at least 4 hours (overnight, if possible), for the best result if you can plan ahead.
First, you will want to ensure that your pork is cut into large strips, following the grain as much as possible. The cuts of pork you use and how large the pieces are will depend on your preference, but I recommend using pork loin (or pork tenderloin), pork shoulder, or pork belly.
To ensure that the cuts of pork are cooked all the way through, keep the thickness of your pork under approximately 3 or 4 inches. If they are half that size, I recommend reducing the cooking time by a couple of minutes so the pork does not overcook.
Mix the marinade ingredients in a small bowl:
- 3 tablespoons hoisin sauce
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons Shaoxing wine
- 1 tablespoon dark soy sauce
- 3 garlic cloves, minced
- 1 teaspoon Chinese 5-spice powder
- 1 teaspoon salt
- 5 drops of red food coloring (this is optional)
Once combined, transfer 2 tablespoons of the marinade to a separate bowl and mix it with 2 tablespoons water and 1 tablespoon honey. This will be your glaze.
It is important that the glaze be kept separate from the marinade and that you do not use the marinade to glaze the pork, as it has been in contact with the raw meat.
Place the pork pieces in a large Ziplock bag, then pour the prepared marinade (not the glaze!) onto the pork. Seal the Ziploc bag, then gently massage the char siu marinade into the pork until all pieces are evenly coated.
Allow the pork to marinate for at least 4 hours in the fridge, or overnight if possible.
Take the marinated pork out of the fridge about an hour before you are ready to air-fry to get it closer to room temperature.
Preheat your air fryer to 400F.
Place the pork pieces in your air fryer basket, then cook for 6 minutes.
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Baste the pork with the glaze on both sides, then cook (on the other side) for another 6 minutes. Baste again just before removing.
Remove the cooked Char Siu pork from the air fryer and allow it to cool for about 10 minutes before slicing.
I hope this recipe becomes a new favorite in your home kitchen, just as it has in ours.
If you give this recipe a try, I’d love to hear how it turned out for you! Feel free to leave a comment below, share any tips or tweaks you made, or tag me on social media with your delicious creations.
Enjoy!
💡 Pro Tips for the Best Air Fryer Char Siu
Keep some fat on the pork.
A little fat helps keep the meat juicy and prevents it from drying out in the air fryer. Pork shoulder and pork belly are especially forgiving.
Baste more than once.
That glossy, sticky finish comes from layering the glaze. Brushing it on halfway through cooking and again at the end builds deeper flavor and better caramelization.
Watch the edges closely.
The sugars in the marinade caramelize quickly. A little char is desirable, but if the edges are darkening too fast, reduce the temperature slightly or shorten the final cooking time.
Let it rest before slicing.
Resting for about 10 minutes allows the juices to redistribute so the pork stays tender when sliced.
Frequently Asked Questions
Yes. Pork belly works well and produces a richer, more tender result due to its higher fat content. Keep an eye on the cooking time, as thinner cuts may cook faster in the air fryer.
No. Red food coloring is optional and does not affect the flavor. Traditional char siu often gets its signature red hue from food coloring, but you can skip it if you prefer a more natural look.
The pork is done when it reaches an internal temperature of 145°F. Because air fryer models vary, it’s a good idea to check with a meat thermometer, especially if your pork pieces are thick.
The marinade contains sugar from the hoisin sauce and honey, which caramelizes quickly at high heat. A little char on the edges is normal, but if it darkens too quickly, reduce the temperature slightly or shorten the final cooking time.
Yes. You can cook the char siu in advance and store it in the refrigerator for up to 3 days. Reheat gently in the air fryer or slice and use it in fried rice or noodle dishes.
Yes. Let it cool completely, then store in an airtight container or freezer bag for up to 2 months. Thaw in the refrigerator overnight before reheating.
Jumped straight here to the recipe? Please consider coming back to read the whole post when you have the time as I have included step-by-step instructions with photos.
Air Fryer Char Siu
Ingredients
- 2 lbs pork tenderloin, pork butt, or pork belly
Char Siu Marinade
- 3 tablespoons hoisin sauce
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons Shaoxing wine
- 1 tablespoon dark soy sauce
- 3 cloves garlic minced
- 1 teaspoon Chinese 5 spice powder
- 1 teaspoon salt
- 5 drops red food coloring optional
- 2 tablespoons water
Instructions
- In a small bowl, combine the hoisin sauce, 2 tablespoons honey (reserve the remaining 1 tablespoon for the glaze), soy sauce, Shaoxing wine, dark soy sauce, minced garlic, Chinese five-spice powder, salt, and optional red food coloring.
- Transfer 2 tablespoons of the marinade to a separate small bowl. Mix with 2 tablespoons water and the reserved 1 tablespoon honey. Set aside. This will be your glaze.
- Place the pork pieces in a large Ziplock bag, then pour the prepared marinade (not the glaze!) on to the pork. Seal the Ziploc bag, then gently massage the char siu marinade into the pork till all of the pieces are coated evenly.
- Marinate in the refrigerator for at least 4 hours, or overnight for best results.
- Remove the pork from the refrigerator about 1 hour before cooking to bring it closer to room temperature.
- Preheat your air fryer to 400F.
- Arrange the pork in a single layer in the air fryer basket. Cook for 6 minutes.
- Flip the pork, baste both sides with the prepared glaze, and cook for another 6 minutes.
- Baste once more just before removing from the air fryer. The pork is done when it reaches an internal temperature of 145°F.
- Remove the cooked Char Siu pork from the air fryer and allow it to cool for about 10 minutes before slicing. Enjoy!
Notes
Nutrition
Other Pork Recipes You May Enjoy
- Roasted Pork Belly
- Char Siu Burger
- Chinese BBQ Pork Meatballs
- Vietnamese Lemongrass Pork Bahn Mi Burger
- Soy Sauce Braised Pork Belly (Tau Eu Bak)
- Pork Belly Adobo
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