Air Fryer Char Siu Pork Belly (Chinese BBQ Pork)
, Published Jul 18, 2026
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Get restaurant-quality Chinese BBQ at home in under 30 minutes! This sticky, sweet and savory Air Fryer Char Siu uses pork belly slices for the ultimate melt-in-your-mouth texture and perfectly charred edges.
Sticky Air Fryer Char Siu Pork Belly beats takeout every time! All the deeply caramelized, sticky-sweet goodness of traditional Cantonese BBQ pork in a fraction of the time (and way cheaper too).
There is nothing quite like classic Cantonese Char Siu – that iconic, glossy, vibrant red BBQ pork with sweet, charred edges that you see hanging in Chinese restaurant windows. Traditionally, achieving that perfect balance of tender meat, rendered fat and sticky glaze requires hours of slow-roasting in a specialized oven.
Enter the air fryer – an absolute game-changer when it comes to cooking classic takeout dishes at home. By using thick pork belly slices, we maximize the fat-rendering power of the air fryer. The hot, circulating air cooks the pork incredibly fast while caramelizing the honey-infused marinade into a glossy, lacquered glaze that clings to every single bite.
Why You’ll Love It
- Incredible Texture: Pork belly has the ideal fat-to-meat ratio. The air fryer renders the fat beautifully, leaving you with crispy edges and melt-in-your-mouth meat.
- Lightning Fast: Instead of a long oven roast, the air fryer cooks these slices to caramelized perfection in under 30 minutes.
- That Signature Gloss: A homemade char siu sauce brings authentic flavor and a professional, high-shine finish.
What’s Char Siu?
Char Siu (叉燒), which translates as “fork roasted,” is a traditional Cantonese method of flavoring and cooking barbecue pork. Historically, seasoned strips of pork were skewered on long forks and suspended over an open fire or inside deep, dome-shaped charcoal ovens.
The signature red hue used to come from fermented red bean curd; these days most restaurants use red food coloring or beetroot powder. While pork shoulder (butt) is the usual cut of choice, pork belly (Sam Gyeop Sal-style slices) gets my vote for home cooking – the meat stays ultra tender even under the intense heat of the air fryer.
What You’ll Need
- Pork Belly Slices: Look for thick-cut, skin-free pork belly slices (about 1 to 1.5cm thick). If they have skin on, score and remove it, as pork skin turns rubbery rather than crispy when cooked in a wet marinade.
- Hoisin and Oyster Sauce: Our superstar ingredients for intense sweet-savory flavors.
- Honey (or maple syrup) adds sweetness and shine, but if you are after an authentic, ultra-thick shine, look for maltose at your local Asian supermarket.
- Soy Sauce: Light soy adds saltiness and umami, while dark soy sauce imbues the sauce with a deep, rich color.
- Chinese Five-Spice Powder: Just a pinch of this aromatic spice mix (cinnamon, cloves, fennel, star anise and Sichuan peppercorns) gives Char Siu its distinctive flavor profile.
- Shaoxing: A splash of Chinese rice cooking wine cuts through the richness and adds depth. Dry sherry or Marsala work a treat as well!
- Red Food Coloring: If you want that bright, classic restaurant-red edge, you will need to add a few drops of red food gel or a teaspoon of natural red yeast rice powder.
How to Make Air Fryer Char Siu
Marinate the Pork
- Whisk the Char Siu sauce ingredients to dissolve the sugar. Stir in the food coloring, if using.
- Add the pork belly slices, coating them thoroughly. Cover and refrigerate for at least 2 hours, or ideally overnight for the deepest flavor.
Air Fry
- Remove the pork from the fridge 20 minutes before cooking. Scrape the excess marinade off the pork slices and transfer it into a small saucepan. Add the cornstarch, stir to dissolve and simmer over low heat for a couple of minutes.
- Preheat your air fryer to 350°F (180°C). Arrange the pork slices in a single layer (you may need to cook in batches, depending on the size of your air fryer). Air fry for 12 to 15 minutes, flipping the slices over and basting with the sauce halfway through.
- Flip over and brush once again with your thickened basting glaze. Increase the temperature to 400°F (200°C) and cook for another 5 to 8 minutes, flipping and glazing again, until the edges are slightly charred and the internal temperature is 205°F (96°C).
Rest and Slice
- Transfer the hot pork belly to a cutting board and let it rest for at least 5 minutes to lock in the juices.
- Slice into bite-sized strips, drizzle with any remaining warm glaze and serve immediately.
Substitutions and Variations
- The Leaner Choice: If pork belly is too rich for your taste, swap it for pork shoulder (Boston butt) cut into thick strips. Reduce the cooking temperature slightly to keep the leaner meat juicy.
- Oven Method: Lay the marinated pork belly slices on a wire rack set over a foil-lined baking sheet. Roast at 190°C (375°F) for 25 minutes, basting frequently, then broil (grill) on high for 2 to 3 minutes to get those charred edges.
Leftovers and Storage
- Store any leftover sliced Char Siu in an airtight container in the refrigerator for up to 3 to 4 days.
- You can freeze the cooked, cooled pork belly slices. Wrap them tightly in plastic wrap, place in a freezer-safe bag, and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
How to Reheat
To keep that incredible texture, reheat the leftovers in your air fryer! Pop them in at 180°C (350°F) for 3 to 5 minutes until warmed through.
Frequently Asked Questions
Not really – the combination of dark soy sauce, hoisin and caramelizing honey naturally turns a beautiful deep, glossy mahogany brown. The red food gel is purely for that retro “takeout” look.
Char Siu tastes best if you can marinate the pork for up to 24 hours before cooking. You can also cook the pork ahead, slice it and quickly crisp it up in the air fryer right before serving.
The marinade contains honey and hoisin so it can burn easily. Air fryers all vary slightly so lower the temperature as needed if you notice the pork browning too quickly.
If you loved this sticky Air Fryer Char Siu, please leave a star rating and comment below! Follow me on Pinterest for more easy recipes and don’t forget to tag me on @Instagram or TikTok so I can see your creations.
Air Fryer Char Siu (Chinese BBQ Pork)
Equipment
Ingredients
For the Char Siu Sauce
- 3 tbsp hoisin sauce
- 2 tbsp oyster sauce
- 3 tbsp honey (or melted maltose)
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp Shaoxing wine or dry Marsala / Sherry
- 2 cloves garlic grated
- ½ tsp Chinese five-spice
- ½ tsp white pepper
- ¼ tsp chicken powder (optional)
- Few drops red food coloring (optional)
You will also need
- 2 lbs (900g) pork belly slices
- 2 tsp cornstarch
Instructions
Marinate the Pork
- Whisk the Char Siu sauce ingredients to dissolve the sugar. Stir in the food coloring, if using.3 tbsp hoisin sauce, 2 tbsp oyster sauce, 3 tbsp honey, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp Shaoxing wine, 2 cloves garlic, ½ tsp Chinese five-spice, ½ tsp white pepper , ¼ tsp chicken powder , Few drops red food coloring
- Add the pork belly slices, coating them thoroughly. Cover and refrigerate for at least 2 hours or ideally overnight for the deepest flavor.2 lbs (900g) pork belly slices
Air Fry
- Remove the pork from the fridge 20 minutes before cooking. Scrape the excess marinade off the pork slices and transfer it into a small saucepan. Add the cornstarch, stir to dissolve and simmer over low heat for 3 to 4 minutes or until thick and glossy.2 tsp cornstarch
- Preheat your air fryer to 350°F (180°C). Arrange the pork slices in a single layer (you may need to cook in batches, depending on the size of your air fryer). Air fry for 15 minutes, flipping the slices over and basting with the sauce halfway through.
- Flip over and brush with the glaze. Increase the temperature to 400°F (200°C) and cook for another 5 – 8 minutes, flipping and glazing again, until the edges are slightly charred and the internal temperature is 205°F (96°C).
Rest and Slice
- Transfer the Char Siu to a cutting board and let it rest for at least 5 minutes to lock in the juices.
- Slice into bite-sized strips, drizzle with any remaining warm glaze and serve immediately.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
