Char siu gets its dark edges from sugar hitting fierce direct heat, which is exactly what an air fryer basket does to a skewer. Pork shoulder is the cut to use, not loin: it has enough fat to stay tender while the marinade caramelises. Marinate it overnight if you can, though even an hour gives you most of the flavour.
Everything you need
- 700 g pork shoulder, cut into 3 cm cubes
- 3 tbsp hoisin sauce
- 2 tbsp soy sauce
- 2 tbsp (43 g) honey
- 1 tbsp (14 g) brown sugar
- 1 tbsp shaoxing wine or dry sherry
- 1 tsp sesame oil
- 3 cloves garlic, crushed
- 1 tsp five spice powder
- 1 tbsp (9 g) sesame seeds, to finish
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
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Whisk the hoisin, soy, honey, sugar, wine, sesame oil, garlic and five spice into a marinade. Spoon 3 tablespoons into a separate bowl and set it aside as your basting glaze.
For this step
- 3 tbsp hoisin sauce
- 2 tbsp (43 g) honey
- 1 tbsp (14 g) brown sugar
- 1 tbsp shaoxing wine or dry sherry
- 1 tsp sesame oil
- 3 cloves garlic
- 1 tsp five spice powder
- 1 tbsp (9 g) sesame seeds
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Toss the pork cubes in the rest of the marinade. Cover and chill for at least 1 hour, or overnight for the real thing.
For this step
- 700 g pork shoulder
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If you're using bamboo skewers, soak them in water for 20 minutes so they don't scorch. Check they fit your basket first, and snap them shorter if not.
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Thread the pork on, leaving a small gap between cubes. Packed tight, the sides steam and never char.
For this step
- 700 g pork shoulder
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Preheat to 200°C / 400°F for 3 minutes. Air fry the skewers for 7 minutes, then turn and brush with the reserved glaze.
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Cook another 5 to 7 minutes until the edges are dark and sticky and the pork is cooked through. Brush once more and scatter with sesame seeds.
For this step
- 700 g pork shoulder
- 1 tsp sesame oil
- 1 tbsp (9 g) sesame seeds
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Air fryer notes
- Cook at 200°C / 400°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- Use pork shoulder, not tenderloin. Lean cuts turn chalky by the time the glaze has caramelised.
- You want a few blackened edges. That bitterness against the sweet glaze is the whole point of char siu.
Make it your own
- Thread pineapple chunks between the pork. They caramelise and their acidity cuts the sweetness.
- Skip the skewers and cook the cubes loose in the basket for 15 minutes, shaking twice, then pile into bao buns.
Storing & reheating
Fridge for 3 days. Re-crisp at 190°C for 3 to 4 minutes. The marinated raw pork also freezes well for up to 2 months.
Frequently asked
What cut of pork is best for char siu?
Pork shoulder, sometimes sold as pork butt or collar. It has the fat marbling that keeps the meat juicy through the high heat the glaze needs.
Can I use wooden skewers in an air fryer?
Yes, but soak them in water for 20 minutes first and make sure they fit the basket without touching the element. Metal skewers work too and need no soaking.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.