Authentic Char Siu Chinese BBQ Pork (Air Fryer Method)

Steps

1. 1
   Combine brown sugar, honey, fermented bean curd, hoisin sauce, soy sauce, five-spice powder, and red food coloring in a saucepan. Cook over medium-low heat, stirring occasionally, for a few minutes until the liquid reduces and becomes syrupy as the sugar and honey begin to caramelize.
2. 2
   Mix tapioca starch with water and stir it into the sauce to thicken it to a gravy-like consistency. Allow the sauce to cool to room temperature.
3. 3
   Cut the pork into 1.5-inch-thick strips that fit inside your air fryer basket. Use a fork to poke numerous holes all over the meat to help the marinade penetrate evenly.
4. 4
   Drizzle the Chinese cooking wine over the pork in batches and rub it thoroughly over the meat. Use paper towels to absorb excess surface moisture so it doesn't dilute the sauce.
5. 5
   Add the pork to the cooled sauce along with garlic paste, ginger paste, and diced scallions. Mix thoroughly with your hands until the meat is well coated.
6. 6
   Cover the pot and refrigerate overnight, stirring occasionally if desired for more even marination.
7. 7
   The next day, place the marinated pork directly into the air fryer basket without preheating. Set the temperature to 300°F and cook for 18 minutes.
8. 8
   After 18 minutes, remove the basket and brush the remaining sauce from the pot onto the meat surface. Flip the meat and brush the other side. Return to the air fryer at 300°F and cook for another 18 minutes.
9. 9
   Remove the basket again and brush a thin layer of honey on both sides of the meat for a shiny, caramelized appearance.
10. 10
    Increase the temperature to 350°F and cook for 2 minutes. Flip the meat, brush the other side with honey, and cook for another 2 minutes at 350°F.
11. 11
    Check the meat for desired doneness and charring. Look for beautifully charred edges with a shiny caramelized honey glaze. Adjust timing as needed based on your specific air fryer model.
12. 12
    Slice the char siu into thin pieces. Serve traditionally over steamed white rice with blanched greens.