Sticky Char Siu in the Air Fryer (Chinese BBQ Pork) - Scruff & Steph (2024)

This char siu in the air fryer will taste just as good as the char siu you are used to getting from your Chinese takeaway. Char siu is pork that has been marinated in a sweet and salty sauce, which is then basted with a sticky glaze before being cooked to perfection.

Char siu is very easy to make yourself, and even easier using our air fryer method. The air fryer will keep the meat juicy and tender, and give it a beautiful shiny red finish. Give it a go, and start making restaurant quality char siu today!

Why Make Char Siu in the Air Fryer?

As you probably guessed, Steph and I are still very obsessed with our air fryer. Cooking in an air fryer is super easy and the clean up afterwards is much quicker than with a conventional oven.

So, it was only natural that we tried making char siu recipe in the air fryer instead of the oven.

We found the air fryer cooked the char siu quicker and allowed the pork to stay juicy and tender. It also produced a very good char without drying out the meat.

So after a few trial runs, it is very clear from this point onwards I will only ever make char siu in the air fryer! IT IS TOO GOOD!

What Cut of Pork to Use for Char Siu in the Air Fryer

There is a lot of debate around which cut of pork is best for char siu. The most popular cuts seem to be pork collar butt or pork shoulder.

I however, like to use fatty cuts of pork belly. The higher fat content makes your char siu more tender and juicy. This is especially important to me since I am not a fan of dry or hard char siu.

Whatever cut you choose, cut the meat into 2 cm thick or 3/4 inch pieces. Anything thicker will need extra cooking time, and you really want to keep the cooking time as short as possible to avoid drying out the meat.

Here are the most popular options when choosing a cut of pork for char siu:

• Juicy / fatty char siu – pork belly
• In between juicy and dry char siu – pork collar butt / pork shoulder / scotch fillet
• Dry and meaty char siu- pork loin or tenderloin

Getting the Iconic Red Char Siu Colour

A lot of people will recognise char siu from its iconic red colour. This is usually achieved by adding one or more of the following red ingredients to the marinade:

• Red fermented bean curd – this will give you a reddish dark brown colour and add depth of flavour. Available from Asian groceries.
• Red food colouring – will give you a deep red colour. Available from mainstream supermarkets.
• Red yeast rice powder – will give you a more natural red colour. Available from Asian groceries.
• Beetroot powder – a healthier option, though it can be expensive and harder to find. Available from health food stores.

My recommendation is red fermented bean curd because it gives you a more natural looking colour and extra flavour. It may mean another trip down to the Asian groceries but I think it is worth it.

Marinating the Char Siu

So you all know I would never tell you to marinade something unless you had to, but this is one of those situations where marinating is a must. The pork will need to marinate for a good 1-2 days in the fridge to absorb the flavour and colour. Flip the zip lock bag every now and then to ensure the marinade gets evenly distributed.

Air Frying the Char Siu

Preheat the air fryer to 200 C/ 400 F. Baste the meat with the honey and marinade mixture. Spray the air fryer racks with a little oil, then cook the meat for 12 minutes, basting again and flipping the meat at the halfway point. Flip one more time and cook for 3 more minutes to cook off any raw pork reside.

How to Serve Char Siu

Char siu is great on its own, but is more commonly served with:

• Jasmine rice and boiled Asian greens (most popular)
• Char siu bao (Chinese BBQ pork bun)
• Egg noodle soup (as a topping)

Other Air Fryer Recipes You Might Enjoy

• Vietnamese Lemongrass Pork Chops
• Sticky Fish Sauce Wings
• Crispy Pork Belly

Thank you for visiting our blog!

Scruff & Steph