Air Fryer Char Siu Pork
Why this recipe works
- Layered char siu flavour: Hoisin, soy, honey, rice vinegar, sesame oil and five spice give the pork a balanced sweet-savoury marinade with warmth from garlic and ginger.
- Glossy glaze: Basting during cooking builds shine on the pork, while simmering the remaining marinade turns it into a sticky sauce for serving.
- Flexible marinating: The pork can sit in the marinade ahead of cooking, giving the flavours time to penetrate while keeping the final cook quick and straightforward.
Get the most out of this recipe
Timing notes
- Marinate for deeper flavour: A minimum rest in the marinade seasons the pork, but a longer chill gives the hoisin, soy, garlic and ginger more time to work through the tenderloin.
- Rest before slicing: Give the pork its short resting time after air frying so the juices settle and the slices stay tender.
- Best served hot: Char siu is at its best soon after slicing, with the warm glaze spooned over just before serving.
Texture tips
- Build the sticky edges: Brush on a final coat of glaze near the end of cooking to encourage deeper caramelisation, watching closely so the honey does not catch.
- Use a thermometer: Pork tenderloin is lean, so check the thickest part and remove it at 63°C (145°F), or 70°C (160°F) when cooking for vulnerable diners.
- Slice after resting: Cutting immediately can make the pork lose moisture; resting first gives cleaner, juicier slices.
Authenticity notes
- Traditional char siu method: Classic char siu is usually roasted or barbecued to create lacquered, caramelised edges and a deeply savoury-sweet glaze.
- Air fryer adaptation: The air fryer offers high, circulating heat that works well for smaller pork tenderloins, giving charred edges without a full oven roast.
- Colour and glaze: Some versions use additional colouring or traditional glaze ingredients for a redder finish; this version keeps the flavour accessible with hoisin and honey.
Make-ahead tips
- Marinate in advance: Prepare the pork and marinade ahead, then keep it covered in the fridge until ready to cook.
- Freeze with glaze: Cooked slices freeze well with a little glaze, which helps protect the pork from drying out when reheated.
- Reheat gently: Warm leftovers in a 180°C (355°F) oven until piping hot, adding extra glaze if needed to keep the slices moist.
Equipment you'll need
Ingredients
Instructions
- Trim any silvery membrane from the pork tenderloin, then pat it dry. In a mixing bowl, whisk together the hoisin sauce, light soy sauce, honey, rice vinegar, sesame oil and Chinese five spice. Finely grate the garlic and ginger into the marinade and whisk again.
- Add the pork to the marinade and turn to coat well, then cover and refrigerate for at least 60 minutes. If you have time, leave it longer for deeper flavour. Turn the pork once during marinating if you can.
- Lift the pork from the marinade, letting the excess drip back into the bowl, and set the marinade aside for basting. Preheat the air fryer to 200°C (390°F). Place the pork in the basket in a single layer.
- Air fry for 8 minutes, then turn the pork and brush generously with the reserved marinade. Air fry for another 8 minutes, turning and basting once more halfway, until lightly charred at the edges. The pork should read 63°C (145°F) in the thickest part.
- While the pork rests, pour the remaining marinade into a saucepan and bring to a steady simmer. Cook for 3 to 5 minutes, stirring, until glossy and slightly thickened. Keep warm on a low heat.
- Rest the pork for 5 minutes, then slice. Spoon over the warm glaze and serve straight away. It is excellent with steamed rice and greens.
Recipe notes
Tips
- For a more traditional char siu look and deeper caramelisation, brush on a final coat of glaze for the last 2 minutes of cooking and keep a close eye so it does not burn.
- If you are serving vulnerable people, cook the pork to 70°C (160°F) for added safety and keep it juicy by resting it well before slicing.
Substitutions
- Replace Honey with Maple syrup for a slightly less floral sweetness.
- Replace Rice vinegar with White vinegar, using the same amount, for a sharper glaze.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Freeze sliced pork with a little glaze for up to 2 months; defrost overnight in the fridge and reheat in a 180°C (355°F) oven until piping hot.
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Recipe overview
- Servings: 3 servings
- Total time: 1h 45min (25min active)
- Difficulty: Medium
- Cuisine: Chinese
-
Allergens:
Sesame Soybeans
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