Air Fryer Char Siu (Easy Chinese BBQ Pork at Home)
This char siu recipe shows you how to make tender and juicy Chinese BBQ pork easily at home using an air fryer! Char siu, also known as Chinese barbecue pork, is one of the most iconic Cantonese dishes. That glossy red glaze hanging in BBQ shop windows, the sweet savory aroma, and the slightly charred edges are hard to forget.
If you have ever wanted to make char siu pork at home without using an oven or open flame, this air fryer char siu recipe is the shortcut you need.
Using the air fryer, you still get that signature caramelized exterior while keeping the pork tender and juicy inside.
It is faster, cleaner, and perfect for making Chinese BBQ pork on a weeknight without the mess of traditional roasting. This air fryer char siu pork recipe gives you that classic Cantonese flavor without needing a BBQ shop or specialty oven.
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What is Char Siu (Chinese BBQ Pork)?
Char siu (叉燒) is a classic Cantonese-style Chinese BBQ pork traditionally roasted over open flames or in specialized BBQ ovens. The pork is marinated in a sweet and savory sauce made with soy sauce, hoisin, sugar, and spices, then cooked until caramelized and slightly charred around the edges.
The name “char siu” literally means “fork roasted,” referring to how the pork was historically skewered and roasted over fire.
Why Make Char Siu in the Air Fryer?
An air fryer makes char siu pork much more accessible for home cooks.
It heats quickly, cooks evenly, and helps create caramelized edges without needing a large oven or outdoor grill. The circulating hot air mimics high-heat roasting while keeping cleanup simple.
If you do not have an air fryer, you can still make this Chinese BBQ pork in the oven at 400°F (200°C). It may take slightly longer, but the results will still be delicious.
This is the one I use and I can definitely vouch for it!
How to Make Char Siu Without an Air Fryer
If you don’t have an air fryer, you can still make delicious char siu pork in the oven.
Preheat your oven to 400°F (200°C) and place the marinated pork on a wire rack over a baking tray. Roast for about 25–30 minutes, flipping halfway through and basting with extra sauce.
For that classic sticky and caramelized finish, broil the pork for 2–3 minutes at the end until the edges are slightly charred.
This method gives you a result very similar to traditional Chinese BBQ pork.
Best Cut of Pork for Char Siu
Pork shoulder or pork butt are the best choices for char siu because they have enough fat to stay juicy during cooking and hold up well to high heat. The marbling helps protect the meat as the sugars in the char siu sauce caramelize, giving you tender slices with that signature glossy finish.
Leaner cuts like pork loin can be used, but they require more careful timing since they dry out more easily. If you go this route, keep a close eye on doneness and pull the pork as soon as it is cooked through.
In Cantonese restaurants and Hong Kong BBQ shops, most people actually prefer the fattier cuts, often referred to as “肥叉.” These pieces are sought-after for their richness, tenderness, and flavor, especially when the edges get slightly charred!
That balance of sweet glaze, smokiness, and juicy meat is what makes classic char siu so hard to resist.
What Is Char Siu Sauce for Chinese BBQ Pork?
Char siu sauce is a classic Cantonese barbecue sauce made with a blend of sweet, savory, and umami flavors. These are typically soy sauce, hoisin, honey, and spices.
While you can make it from scratch, I personally love using store-bought Lee Kum Kee Char Siu Sauce. It saves so much time, and honestly, the flavor is spot on! It is rich, glossy, and perfectly balanced, so you can enjoy restaurant-quality char siu at home without the extra work.
Why Do We Finish With A Broil In The End?
Finishing air fryer char siu pork with a quick broil is what gives it that classic Chinese BBQ pork look and flavor!
Char siu is known for its glossy, caramelized exterior with charred edges. The final blast of high heat helps the sugars in the char siu sauce bubble, thicken, and darken to create that signature sticky glaze.
While the air fryer cooks the pork through and keeps it juicy, the broil step adds that final caramelization that makes homemade char siu taste closer to the traditional Cantonese barbecue version.
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Tips for Making the Best Air Fryer Char Siu Pork
Marinate as long as you can:
Even a few hours helps, but overnight gives the best flavor.
Do not overcrowd the airfryer basket:
Proper airflow is key to even caramelization. Cook in 2 batches if required.
Brush on extra sauce during cooking:
This builds layers of flavor and that glossy finish.
Watch closely during the broil:
The sugars can go from caramelized to burnt very quickly. Start with just a few minutes and extent as required.
How To Serve Char Siu
Char siu is incredibly versatile and one of those dishes that never really feels like a leftover. Serve it simply sliced with steamed rice and a quick vegetable for an easy dinner, or use it in so many other ways:
Char siu rice bowls
Noodle soups
Fried rice
Stuffed into bao or sandwiches
As it sits, the meat continues to soak up that sweet savory glaze, so leftovers are often even more flavorful the next day. Left over char siu is typically used to make char siu fried rice, another Cantonese classic!
How to Store and Reheat Char Siu
Char siu stores very well and often tastes even better the next day. Try making fried rice like this recipe!
Store leftovers in an airtight container in the fridge for up to 3–4 days.
To reheat, warm it in a pan over medium heat or microwave in short intervals. You can brush on a little extra sauce to keep it moist.
You can also freeze char siu for up to 2 months. Slice before freezing for easier reheating.
Frequently Asked Questions
Should you make char siu in an air fryer?
- Yes. An air fryer is a great way to make char siu pork at home. The circulating hot air helps caramelize the sauce while keeping the pork juicy inside!
How long does char siu take in the air fryer?
- Char siu pork typically cooks at 380°F for about 20 minutes total, flipping halfway through. A final 2 to 3 minutes at higher heat helps create caramelized edges
What is the best pork for char siu?
- Pork shoulder or pork butt are best because their fat content keeps the meat tender and flavorful during roasting.
Can I make char siu without red food coloring?
Yes. Traditional char siu gets its red color from food coloring, but it is completely optional. The flavor will remain the same without it.
What temperature should char siu pork be cooked to?
Char siu pork should reach an internal temperature of 145°F. Let the pork rest for a few minutes before slicing to keep it juicy.
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Ingredients
- 2 lb Pork shoulder
- 2 tbsp Char siu sauce
- 1 tbsp Oyster sauce
- 2 tbsp Soy sauce
- 1 tbsp Dark soy sauce
- 2 tbsp Chinese cooking wine
- 1 tsp White pepper
- 1 tsp Five spice powder
- 1 tsp Sugar
Step by step instructions
1. Make the marinade
In a bowl, mix together char siu sauce, oyster sauce, soy sauce, dark soy sauce, Chinese cooking wine, sugar, white pepper, and five spice powder until well combined.
2. Prepare the pork
Use a fork to poke holes all over the pork shoulder to help the marinade soak in. Coat the pork thoroughly with the sauce, making sure every piece is well covered.
3. Marinate
Cover and refrigerate for at least 4 hours, or preferably overnight for the best flavor.
4. Preheat the air fryer & first cook
Set your air fryer to 380°F so it’s ready once the pork is done marinating. Place the marinated pork into the air fryer basket in a single layer. Cook at 380°F for 10 minutes.
5. Flip and baste
Flip the pork and brush with more char siu sauce or leftover marinade to build that glossy coating.
6. Second cook
Return the pork to the air fryer and cook for another 10 minutes at 380°F until cooked through.
7. Final glaze
Flip once more and brush with honey or an extra layer of char siu sauce for added shine and sweetness.
8. Char the edges
Increase the heat or use the broil function and cook for 2–3 minutes until the edges are slightly charred and sticky.
9. Rest and serve
Remove the pork from the air fryer and let it rest for a few minutes before slicing. Serve over rice, noodles, or enjoy on its own.
Easy Air fryer Char Siu
Ingredients
- 2 lb Pork shoulder
- 2 tbsp Char Siu sauce
- 1 tbsp Oyster sauce
- 1 tbsp Dark soy sauce
- 2 tbsp Chinese cooking wine
- 1 tsp White pepper
- 1 tsp Five spice powder
- 1 tsp Sugar
Instructions
- Make the marinade:In a bowl, mix together char siu sauce, oyster sauce, soy sauce, dark soy sauce, Chinese cooking wine, sugar, white pepper, and five spice powder until well combined.
- Prepare the pork:Use a fork to poke holes all over the pork shoulder to help the marinade soak in. Coat the pork thoroughly with the sauce, making sure every piece is well covered.
- Marinate:Cover and refrigerate for at least 4 hours, or preferably overnight for the best flavor.
- Preheat the air fryer & first cook:Set your air fryer to 380°F so it’s ready once the pork is done marinating. Place the marinated pork into the air fryer basket in a single layer. Cook at 380°F for 10 minutes.
- Flip and baste:Flip the pork and brush with more char siu sauce or leftover marinade to build that glossy coating. Cook for another 10 minutes at 380°F until cooked through.
- Final glaze:Flip once more and brush with honey or an extra layer of char siu sauce for added shine and sweetness. Increase the heat or use the broil function and cook for 2–3 minutes until the edges are slightly charred and sticky.
- Rest and serve:Remove the pork from the air fryer and let it rest for a few minutes before slicing. Serve over rice, noodles, or enjoy on its own.
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