What Makes This Char Siu Pork Stand Out

Char Siu Pork is my favorite dinner to make myself and other people because it’s not only super tasty, but is also easy enough to make on a weeknight. It’s smoky, garlicky, and has that signature five spice flavor you always taste when eating Char Siu. The edges get that beautiful char you get at any local Chinese BBQ joint while the inside stays super juicy. It’s sticky, sweet, and full of flavor. I also like to call this my rice destroyer because it’s the kind of dish that makes any bowl of rice disappear!

Why You Should Use An Air Fryer

I love to use the air fryer to make Char Siu Pork because it imparts the most flavor with the least amount of effort and fuss. The marinade is super simple. It uses soy sauce, garlic, honey, and five spice, and it turns the pork shoulder into something that tastes like you picked it up from your local BBQ shop, and that’s thanks to your air fryer! It gives the pork that signature char on the edges while also caramelizing the glaze on the outside and locking in the juices of the meat. It’s rich, comforting, and just well balanced enough to want to go back for seconds and thirds!

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What You’ll Need To Make Char Siu Pork

Main Ingredients

• 1.5 lbs pork shoulder, cut into large strips

Char Siu Marinade

• 2 tbsp soy sauce
• 1 tbsp shaoxing wine
• 1 tsp sesame oil
• 2 tbsp sugar
• 1 tbsp honey
• 3 cloves garlic, minced
• 1 tbsp hoisin sauce
• ½ tsp salt
• ¼ tsp white pepper
• ½ tsp five spice powder
• Optional: a few drops red food coloring

Optional Garnish

• Steamed greens
• Scallions
• Rice, for serving

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How to Make Char Siu Pork

In a bowl, mix together soy sauce, shaoxing wine, sesame oil, sugar, honey, garlic, hoisin, salt, white pepper, five spice powder, and red food coloring if using.

Add the pork to a large bowl or zip-top bag and pour in the marinade. Toss to coat and let it sit for at least 1 hour, or up to overnight for max flavor.

Preheat air fryer to 350°F (175°C). Lightly oil the basket and add the marinated pork strips in a single layer. Brush with extra marinade.

Air fry for 18 minutes, flipping halfway through and basting again. The edges should be caramelized and dark.

Slice and serve over warm rice with steamed greens and scallions, if desired.

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Tips & Variations

If you want that signature red color, adding a few drops of red food coloring gives you that iconic Char Siu look without changing the flavor profile!

Feel free to customize the recipe with any pork cut you want! Boneless pork belly gives a super rich bite while a pork loin or tenderloin will be leaner.

To meal prep this, you can freeze any extra meat and marinade in a ziploc bag, freeze flat, and defrost whenever you’d like!

I know flipping and basting may be a pain, but please don’t skip it! It’s what gives both sides that sticky and caramelized outside.

• Flip and baste. Don’t skip it. This step is what gives both sides that sticky, lacquered crust.

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Frequently Asked Questions

Can I bake this instead of using an air fryer?

Absolutely! Bake at 400°F (205°C) for 20–25 minutes, flipping halfway and brushing with marinade. For extra caramelization, broil for a few minutes at the end.

Is food coloring necessary?

Not at all! It just adds that nostalgic red color you might recognize from Chinese BBQ shops, but the flavor will still be there without it.

What other pork cuts work well?

Pork belly gives you more fat and crispiness, while tenderloin or loin will be leaner. Just adjust your cook time depending on the thickness of the slices.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 3 days. I just like to microwave it for a couple of minutes to warm it back up!

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Try These Next

• Craving Char Siu but don’t like pork? Try my Char Siu Chicken!

• Love sweet-savory combos? You’ll love my Honey Butter Chicken!

• Need a noodle fix? Check out my Garlic Butter Noodles!