Char siu is identical slowly to make yourself, and even easier using our breeze fryer method acting. The air fryer will keep the kernel juicy and tender, and give it a beautiful glistening red coating. Give it a go, and start making restaurant choice char siu nowadays !
Sticky Char Siu in the Air Fryer
Why Make Char Siu in the Air Fryer?
As you probably guessed, Steph and I are still very haunted with our air fryer. Cooking in an publicize fryer is extremely easy and the clean up afterwards is much quicker than with a conventional oven.
sol, it was only natural that we tried making char siu recipe in the air fryer alternatively of the oven .
We found the air out fryer cooked the char siu immediate and allowed the pork to stay blue and tender. It besides produced a very good char without drying out the kernel .
so after a few trial runs, it is identical clear from this item onwards I will only ever make charwoman siu in the air fryer ! IT IS TOO good !
Sticky Char Siu in the Air Fryer
What Cut of Pork to Use for Char Siu in the Air Fryer
There is a lot of argue around which cut of pork is best for char siu. The most democratic cuts seem to be pork collar cigarette or pork barrel shoulder .
I however, like to use meaty cuts of pork barrel belly. The higher fat message makes your char siu more tender and blue. This is particularly crucial to me since I am not a fan of dry or hard char siu .
Whatever cut you choose, cut the meat into 2 curium chummy or 3/4 edge pieces. Anything thick will need supernumerary cook time, and you truly want to keep the cook time deoxyadenosine monophosphate short as possible to avoid drying out the kernel .
here are the most democratic options when choosing a cut of pork barrel for char siu :
- Juicy / fatty char siu – pork belly
- In between juicy and dry char siu – pork collar butt / pork shoulder / scotch fillet
- Dry and meaty char siu- pork loin or tenderloin
Pork Rashers (belly) 
Removing the Rinds
Getting the Iconic Red Char Siu Colour
A distribute of people will recognise charwoman siu from its iconic bolshevik color. This is normally achieved by adding one or more of the be red ingredients to the marinade :
- Red fermented bean curd – this will give you a reddish dark brown colour and add depth of flavour. Available from Asian groceries.
- Red food colouring – will give you a deep red colour. Available from mainstream supermarkets.
- Red yeast rice powder – will give you a more natural red colour. Available from Asian groceries.
- Beetroot powder – a healthier option, though it can be expensive and harder to find. Available from health food stores.
My recommendation is crimson ferment bean curd because it gives you a more natural looking color and extra spirit. It may mean another trip down to the asian groceries but I think it is worth it .
Red Fermented Bean Curd
Marinating the Char Siu
So you all know I would never tell you to marinade something unless you had to, but this is one of those situations where marinade is a must. The pork will need to marinate for a good 1-2 days in the electric refrigerator to absorb the flavor and color. Flip the travel rapidly lock bag every nowadays and then to ensure the marinade gets evenly distributed .
Marinating the Pork Belly
Marinated Pork Belly (2 Days)
Air Frying the Char Siu
Preheat the air travel fryer to 200 C/ 400 F. Baste the kernel with the honey and marinade concoction. Spray the vent fryer racks with a little vegetable oil, then cook the kernel for 12 minutes, basting again and flipping the kernel at the halfway point. Flip one more fourth dimension and cook for 3 more minutes to cook off any raw pork barrel occupy .
Raw Char Siu
Basting the Char Siu
Cooked Char Siu
How to Serve Char Siu
Char siu is great on its own, but is more normally served with :
- Jasmine rice and boiled Asian greens (most popular)
- Char siu bao (Chinese BBQ pork bun)
- Egg noodle soup (as a topping)
Other Air Fryer Recipes You Might Enjoy
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Thank you for visiting our web log !
Scruff & Steph
Sticky Char Siu in the Air Fryer (Chinese BBQ Pork)
Char siu is pork that has been marinated in a sweet and salty sauce, which is then basted with a sticky glaze before being cooked to perfection.
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Print Recipe
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Prep Time
10
mins
Cook Time
15
mins
Marinate
1
d
Course
Dinner, Lunch
Cuisine
Chinese
Servings
5
people
Calories
1175
kcal
Equipment
- Air Fryer
Ingredients
- 1 kilogram pork barrel belly or rashers
Marinade
- 1 tsp five spice powder
- 2.5 tsp salt
- pepper, to taste
- 4 tbsp ashen boodle
- 1 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp chinese cooking wine
- 2 tbsp beloved
- 2 garlic cloves, finely chopped
Colour Component
- 2 cubes red fermented bean curd, mashed ( Note 1 )
- 3
Read more: Review: Wong’s King Seafood
tsp crimson fermented bean curd liquid ( Note 1 )
Baste
- 3 tbsp beloved
- 3 tbsp marinade
- 1 tsp body of water
Instructions
-
In a bowl, combine the marinade ingredients. Once thoroughly combined, take out 3 tbsp of marinade and put it into a small container. Put the container in the fridge until needed. (This is for the baste)
-
Prepare the pork by cutting it into manageable sized pieces to fit into your air fryer at 2 cm or ¾ inch thickness. Remove any pork rind and save it for another recipe.
-
Put the pork and marinade in a zip lock bag and shake until the pork is fully covered. Marinate for 1 – 2 days in the fridge.
-
When ready, remove the pork from the fridge and let it sit for 30 minutes at room temperature.
-
Pre-heat the air fryer to 200 C / 400 F.
-
Combine the baste ingredients together in a small bowl. (Use the 3 tbsp of marinade that you stored in the fridge earlier)
-
Spray the wire rack or the basket with a little oil and lay the pork on top. Do not let the pork stack on top of each other. You may need to cook the meat in batches. (Note 2)
-
Baste the pork on both sides with a brush then cook for 6 minutes in the air fryer at 200 C / 400 F.
-
Take the pork out of the air fryer and baste again on both sides. Cook for another 6 minutes on the side that was previously facing down.
-
Remove from air fryer. Flip one more time and cook for roughly 2 – 3 minutes or until the pork is cooked and there is a decent amount of char at the edges.
-
Repeat with any remaining strips of char siu until all done.
Notes
- The red fermented tofu cubes and liquid can be substituted for 1/4 tsp red food colouring.
- If you need to cook in batches, then remember to clean out the basket / wire rack / tray before the next batch. This will prevent leftover marinade residue being cooked again in the next batch and giving off a “burnt” smell.
Nutrition
Calories:
1175
kcal
Carbohydrates:
34
g
Protein:
20
g
Fat:
106
g
Saturated Fat:
39
g
Cholesterol:
144
mg
Sodium:
1700
mg
Potassium:
397
mg
Fiber:
1
g
Sugar:
31
g
Vitamin A:
20
IU
Vitamin C:
1
mg
Calcium:
19
mg
Iron:
2
mg
Keyword
Sticky Char Siu in the Air Fryer
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