This is a favourite for the Chinese. It is a juicy, sweet and savoury pork roast. Used as a stand alone meat or in many recipes. Though often called Chinese BBQ Pork, the ‘at home’ recipe is done in the oven on high heat OR it can be done faster in the air fryer with less pans and clean up.
Char Siu (Air Fryer)
2 lb pork shoulder roast
1/4 cup HOT water
Marinade
4 cloves garlic (minced)
1 tsp salt
4 tbsp brown sugar
2 tbsp Oyster sauce
2 tbsp soy sauce
2 tbsp rice wine
1 tbsp Hoisin sauce
1/4 tsp pepper
1/4 tsp Five Spice
Glaze
2 tbsp honey
Directions:
Cut roast in strips (2″ to 3″ thick with right length to fit air fryer). Stab each piece with a fork to make lots of holes (for marinating). Place in a bowl.
Mix the ingredients for the marinade (reserve 2 ounces for basting); pour remainder of the marinade over the pork and work it through each piece. Cover and refrigerate for 8 hours (or overnight).
When ready to cook, work the marinade through the pork again. Lift each piece out allowing the marinade to drip off as much as possible. Add hot water to the air fryer basket. Arrange pieces on the rack.
Add honey to the reserved marinade. Baste the pork with the reserve honey/ marinade; flip and baste the other side. Set fryer to 375° and air fry for total of 15 minutes. At each 5-6 min interval, brush the pork lightly with the reserved marinade mixture, flip, and brush the other side. Then reset the timer at the same temperature, 375°F. If the water has evaporated, add more hot water (make sure it’s HOT, or it’ll cool down the air fryer).
Remove from fryer; cover lightly and let meat rest 5 to 10 minutes. Slice and serve.
TIP: Leftovers can be frozen for use later on.
