Char siu is Cantonese BBQ pork — glossy, sticky and sweet-savoury, with caramelised edges. The air fryer chars and glazes it beautifully. Here's how.
Key takeaways
Q: How do you make char siu in an air fryer?
A: Marinate pork in a hoisin-honey glaze, then air fry at 200°C (400°F) for about 20 minutes, glazing, until sticky and caramelised.
Q: What cut do you use?
A: Pork shoulder or loin, in strips, for the classic texture.
The method
Marinate strips of pork shoulder or loin in hoisin, honey, soy, five-spice, garlic and a little sugar — ideally a few hours. Air fry, turning and re-glazing every few minutes, so the sugars caramelise into that signature sticky, lacquered finish without burning. Rest, then slice.
The recipe
Air Fryer Char Siu
Ingredients
- 700g pork shoulder or loin, in strips
- Hoisin, honey, soy
- Five-spice, garlic, sugar
- (Optional red food colour)
Method
- Marinate the pork a few hours.
- Air fry at 200°C, turning and glazing.
- Cook ~20 minutes until sticky.
- Rest, then slice.
Tips
- Re-glaze as it cooks for a sticky, lacquered finish.
- Marinate well — a few hours or overnight.
- Rest before slicing so the juices settle.
Frequently asked questions
How do you make char siu in an air fryer?
Marinate pork strips in hoisin, honey, soy and five-spice, then air fry at 200°C for about 20 minutes, turning and re-glazing until sticky and caramelised.
What cut of pork is best for char siu?
Pork shoulder gives the juiciest result, while loin is leaner — both work cut into thick strips for the classic texture.
What do you serve with char siu?
Steamed rice and greens, in noodle soups, or shredded into bao buns and rice bowls.