Air-Fried Char Siu

This is something I love to order when I’m in a Cantonese BBQ place, but I’ve never cooked because of the LONG roast time. But I came across an air-fryer version, and I made a few revisions, and it came out as good as anything I’ve had before.

The two big changes I made, I used pork shoulder and I used beet powder for the coloring.

This meal is not complex, but it does require a long marinade. One night is fine, but in this case I went 48 hours.

Slice up your pork. Shoulder or boneless Boston but is fine. Traditionally this is neck meat, but you’re not getting that at Food Lion. You want steaks, about 3/4″ thick, well marbled. Try to keep it even, so they cook through at the same time. Save the trimmings for other things.

The marinade is stuff I have in my fridge, so that was easy.
– 1 tbsp oyster sauce
– 1 tbsp hoisin sauce
– 2 tbsp soy sauce
– 2 tbsp rice wine
– 1 tsp Chinese five spice (I used substitute, google it)
– 1 tsp garlic powder
– 3 tbsp honey
– 2 tbsp liquid smoke

I added 2 tbsp of beet powder, this was my big change. I didn’t have red yeast and I didn’t want to use food coloring. I always have beet powder around. You should too.

Put your sliced up pork in a bag and pour in the marinade. Mix well and set aside at least overnight. 10 minutes prep time, easy.

Then I air fried the steaks for 15 minutes at 370°. While this happened I cooked down the marinade from the bag with 1 tablespoon of agave (recipe calls for sugar, my second change).

Flip the meat and brush both sides with the glaze.

Cook again for 20 minutes.

Meanwhile, cook your rice. I use 1 1/2 cup of water with a little butter, once boiling ad 1 cup of rice. Stir and cover for 15 minutes on low heat and then rest for 5 minutes. While this is happening, steam a pile of brocholi for 6 minutes.

Make your sauce.

– 2 cloves minced garlic
– 2 tsp sugar
– 1 tbsp white wine
– 3 tbsp soy sauce
– 1 tsp rice wine vinegar
– 3 tbsp vegetable oil

Heat through and then…

Stir a tablespoon of corn starch with some water to make a slurry.

Blend with the sauce and warm through.

Pull the pork, thin slice, plate on top of the rice, broccoli on the side and pour sauce on top.

You just made a stunning, memorable meal!