Air Fryer Char Siu

1. Prep marinade

In a small bowl, combine the ground bean sauce (2 tablespoon), hoisin sauce (2 tablespoon), red fermented bean curd (1 piece), Shaoxing wine (1 tablespoon), red wine (1 tablespoon), garlic salt (2 teaspoon), sugar (2 tablespoon), ground black pepper (0.50 teaspoon), and five spice powder (0.50 teaspoon).

Crush the piece of red fermented bean curd and mix everything together until smooth.

Taste and adjust flavor as needed.

2. Marinate pork

Cut the pork butt (1.5lb) into thin pieces, going with the grain, then slice into a length that fits your air fryer tray, if needed.

Use a fork to poke holes into both sides of the pork.

Place the pork in a zip-loc bag, then pour in the marinade.

Using your hands on the outside of the zip-loc bag, mix and massage the sauce into the pork for about 1 minute (with the zip-loc bag open).

Press out all of the air and seal the zip-loc bag.

Set on plate and put it in the fridge to marinate, at least for 4 hours (and up to 24 hours).

3. Air fry pork

About 1 hour before cooking, take the pork out of the fridge and let it come to room temperature.

Use tongs to place the pork into the air fryer tray, making sure to leave room between each piece.

Put the tray back into the air fryer and cook 20 minutes at 385°F.

After 10 minutes of cooking, take out the tray. Brush the honey (1 tablespoon) on top of each piece of pork using a basting brush. Flip the meat and add it back into air fryer.

After 10 more minutes of cooking, take out the tray.

Brush the remaining honey (1 tablespoon) on the top of each piece of pork.

Add tray back into air fryer for 1 to 2 minutes to get a final char.

Remove tray & set pork aside, let rest for 10-20 minutes.

4. Slice pork

Glaze the pork with honey again (optional). Let the meat rest 10 to 20 minutes.

Holding the char siu with a pair of tongs, cut pork into 1/2-inch thick slices. Only cut into slices if serving immediately.