Main Ingredients for Chinese Barbecue Pork

• Pork shoulder loin is recommended for this recipe, though pork belly can be used for a richer flavor. Both cuts ensure tender barbecue pork due to their fat content.
• The Char Siu sauce features classic Cantonese seasonings, including light soy sauce, dark soy sauce, five-spice powder, and oyster sauce, which form the marinade base.
• Hoisin sauce and Chu Hou sauce add authenticity. If Chu Hou sauce is unavailable, simply double the hoisin sauce as a substitute.
• Red fermented bean curd is used for color enhancement. It contains red yeast rice, a natural coloring agent common in Chinese cuisine.
• Ginger, garlic, and scallions add aromatic flavors but are discarded after marinating.

Note: For convenience, you can use store-bought Char Siu sauce instead of making it from scratch.

How to Prepare Chinese Barbecue Pork (Char Siu)

• Begin by cutting the shoulder loin into strips approximately 1.5 inches wide. If the pork has skin, remove it beforehand. You can ask your butcher to do this for you.
• In a mixing bowl, combine wine, red fermented bean curd, light soy sauce, dark soy sauce, oyster sauce, hoisin sauce, Chu Hou sauce, five-spice powder, and brown sugar.

• Add the chopped garlic, ginger, and scallions to the sauce mixture.
• Next, incorporate the pork into the marinade, ensuring it is well-coated. Massage the sauce into the pork using a gloved hand, or place everything in a resealable freezer bag.
• Marinate the pork in the refrigerator for at least 4 hours, preferably overnight, to allow the flavors to meld and tenderize the meat.

• After marinating, remove the pork from the marinade and brush off any garlic, ginger, and scallion pieces to prevent burning in the air fryer.

• Preheat the air fryer to 200°C/390°F and line the bottom with aluminum foil for easier cleanup.
• Place the pork strips on the air fryer wire rack and cook for 10 minutes.
• While cooking, strain the excess marinade to remove solids and mix one part with three parts maltose in a small bowl. Honey can be used as a substitute for maltose.

• After the initial 10 minutes, flip the pork and brush both sides with the maltose glaze. Return the pork to the air fryer and cook for an additional 10 minutes at 220°C/430°F.

• Check for deep charred marks on the pork. If necessary, continue air frying in 5-minute intervals until the desired color is achieved.
• Once cooked, allow the pork to rest for 10 to 15 minutes before slicing into half-inch-thick pieces for serving.

Can I Use an Oven Instead of an Air Fryer to Make Char Siu?

Absolutely! The method outlined in this recipe works for both an oven and an air fryer. I opted for the air fryer due to its accessibility in many Asian households.

Instructions

1. Cut the shoulder loin into strips about 1.5 inches wide.
2. In a mixing bowl, combine the wine, red fermented bean curd, light soy sauce, dark soy sauce, oyster sauce, hoisin sauce, Chu Hou sauce, salt, five-spice powder, and brown sugar.
3. Add the chopped garlic, ginger, and scallions to the sauce mixture.
4. Incorporate the pork strips into the marinade and mix well. Marinate in the refrigerator for at least 4 hours or overnight.
5. After marinating, remove the pork from the marinade and brush off any garlic, ginger, and scallion pieces from the surface.
6. Preheat the air fryer to 200°C/390°F and line the bottom with aluminum foil.
7. Place the pork strips in the air fryer and cook for 10 minutes.
8. Strain the marinade to remove solids and mix one part with three parts maltose.
9. After 10 minutes, flip the pork and brush both sides with the maltose glaze. Cook for another 5 minutes at 220°C/430°F.
10. Once done, remove the pork and let it rest for 10 to 15 minutes before slicing into half-inch-thick pieces for serving.

Cook’s Note for Better Air Fryer Char Siu

Having made Char Siu numerous times in both the air fryer and oven, here are some tips to enhance your experience, especially if you’re using an air fryer for the first time:

1. The recipe for Char Siu sauce can vary widely. This version strikes a balance between simplicity and flavor. If you prefer, you can omit the Chu Hou sauce and double the hoisin sauce.
2. Marinate for at least four hours, with overnight being optimal. Avoid marinating for more than a day to prevent the meat from becoming overly soft.
3. Air fryer temperatures can vary by model. The goal is to complete the cooking in about 20 minutes to avoid drying out the meat. Adjust the temperature as needed during cooking.
4. If maltose is unavailable, honey can be used, but adjust the quantity since honey is less viscous.
5. Feel free to adjust the sugar content in the sauce to suit your taste preferences.

Other Uses for Char Siu Sauce

This versatile barbecue sauce can enhance various dishes. Here are some ideas for using any leftover sauce:

• Marinate meat before grilling for added flavor.
• Use it as a flavor base for fried rice or noodles.
• It also makes an excellent marinade for BBQ pork ribs.