Cantonese Char Siu Pork Recipe | Air Fryer BBQ Pork Shoulder Recipe 叉燒

Air Fryer Char Siu (Chinese BBQ Pork) – Easy & Authentic

Ingredients (Serves 4–6)
Pork
2 kg pork shoulder/pork neck (梅頭肉 / pork collar)
(You can also use pork belly for a fattier version)

Marinade
1 tbsp crushed garlic
1 tsp salt
½ tsp white pepper
5 tsp brown sugar
1 tsp chicken bouillon powder
1 tsp Chinese five spice powder
4–5 pieces Chinese rock sugar (冰糖), lightly crushed
2 tbsp oyster sauce
1½ tbsp light soy sauce
1 cup brandy
(or substitute with Shaoxing wine / Chinese rice wine)
1 tbsp hoisin sauce

Char Siu Glaze
Water (enough to dissolve syrup)
1 tbsp maltose syrup (麥芽糖)
1 tbsp hoisin sauce
1 tbsp char siu sauce
1 tsp oyster sauce

Instructions
1️⃣ Prepare the Pork
Clean and pat dry the pork.
Cut into long strips about 5 cm thick, cutting along the grain so the fat and meat stay together.
Pierce each piece all over with a skewer or fork to help the marinade absorb.

2️⃣ Marinate the Pork
Place pork in a large bowl.
Add garlic, salt, white pepper, sugar, chicken powder, five spice, and crushed rock sugar.
Massage everything into the pork thoroughly for 2–3 minutes.
Add oyster sauce, soy sauce, brandy, and hoisin sauce.
Mix well until all pork is evenly coated.
Cover and marinate overnight (best), or at least 6 hours.

3️⃣ First Air Fry
Preheat air fryer to 180°C.
Line a basket with foil and arrange pork in a single layer.
Air fry for 15 minutes.
Flip pork and air fry another 5–10 minutes until lightly charred.

4️⃣ Make the Glaze
Add a little water to a pan over low heat.
Add maltose syrup and stir until dissolved.
Add hoisin sauce, char siu sauce, and oyster sauce.
Simmer until thick and glossy.

5️⃣ Glaze & Final Air Fry
Dip pork into glaze and coat evenly.
Place pork on a raised rack in the air fryer (important for crispiness).
Lower the temperature to 160°C.
Air fry for 3–5 minutes per side, brushing more glaze if needed, until deep caramelised and glossy.

6️⃣ Rest & Slice
Rest the char siu for 5 minutes.
Slice against the grain.
Serve with rice, noodles, or enjoy on its own.

Tips
Cutting with the grain prevents the meat from breaking apart.
Raised rack prevents soggy char siu.
Maltose gives authentic Hong Kong-style shine and char.
Pork shoulder gives the best balance of meat and fat.

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