Air Fryer Reference
Char Siu
protein · fresh
- Temperature
- 380 °F
- 193 °C
- Total time
- 20 min
- Lay 2–3 marinated pork strips in a single layer with space between them so the edges char; a 1 lb piece cut into strips serves 2–3 over rice
- Flip at
- 10 min
- flip once
- Internal temp
- 160 °F
- 71 °C
Doneness
Done when the edges are charred and lacquered, the glaze is sticky and caramelised, and the pork reads about 160 °F (71 °C). Cut strips no thicker than ~1.5 inches so they cook through and char before the sugary marinade burns. Flip and brush on reserved marinade at the halfway mark, then give it a final baste in the last few minutes for that signature deep-red, glossy crust.
Oil & seasoning
No oil needed — char siu is fatty pork shoulder or belly and the honey-soy marinade carries plenty of moisture and sheen. The only basting you do is with reserved (uncooked-side) marinade, brushed on at the flip and again near the end to build the lacquer.
Season with: Classic marinade: hoisin, honey (or maltose), soy, Shaoxing wine, five-spice, garlic, and a little red fermented bean curd or red food colour for the signature hue., Marinate at least 4 hours, ideally overnight, for deep flavour and colour., Brush with extra honey in the last 2 minutes for a glossy, sticky finish., Serve sliced over steamed rice with greens, in bao buns, or chopped into fried rice and noodles..
Watch out for
- The marinade is high in sugar and chars fast — keep strips moderate in thickness and watch the last few minutes so the glaze caramelises without turning to bitter char.
- Reserve some marinade before it touches raw pork for basting; never brush with marinade that pooled under raw meat unless you boil it first.
- Use shoulder (pork butt) or belly, not lean loin — char siu wants some fat to stay juicy at 160 °F.
- Cook to about 160 °F for tender, sliceable pork; shoulder stays moist past well-done thanks to its fat.
- Line or preheat well and flip on time — sticky glaze can weld to the basket if left too long on one side.