Air Fryer Char Siu (Chinese BBQ Pork)

A hand holds a platter with air fryer char siu pork—glazed, sliced meat—alongside steamed bok choy, rice, and green onions. A small pitcher of sauce is beside the platter on a marble surface.

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Air Fryer Char Siu (Chinese BBQ Pork)

Skip the takeout! Learn how to make ultra-sticky, caramelized Cantonese Char Siu at home in under 30 minutes using your air fryer and pork belly slices. It's savory, sweet and melt-in-mouth tender!

Prep Time10

Cook Time25

Marinating time12

Course: Main Course

Cuisine: Chinese

Keyword: Air Fryer Char Siu Pork Belly

Servings:

Calories: 853kcal

Author: Lucy Parissi | Supergolden Bakes

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.

Video

Nutrition