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Air Fryer Char Siu Pork

Recipe by Mitchell on InstagramAdded 1 August 2026.

15 minutes to prep, 20 to cook. A fast‑cooking version of classic Cantonese char siu pork made in the air fryer. The pork shoulder is marinated in a sweet‑savory blend of soy, hoisin, honey, and five‑spice, then crisped to a caramelized finish and served over rice.

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Air Fryer Char Siu Pork by Mitchell, a frame from the Instagram video

Method

  1. In a medium bowl, whisk together soy sauce, Shaoxing wine, sesame oil, honey, minced garlic, sugar, hoisin sauce, salt, white pepper, five‑spice powder, and red food coloring (if using) until the mixture is smooth.

    Kitchen notes · Added by ReelsMeals: The marinade is smooth and evenly mixed. Whisk until the sugar and seasonings are distributed.

  2. Add the pork shoulder to the bowl, turning it to coat every surface with the marinade; cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.

    Kitchen notes · Added by ReelsMeals: The pork is coated on every side. Turn the pieces once during marinating if practical.

  3. When ready to cook, remove the pork from the refrigerator and let it sit at room temperature for 10 minutes while you preheat the air fryer.

  4. Preheat the air fryer to 400°F (400°F) for 3–5 minutes.

  5. Place the marinated pork in a single layer in the air‑fryer basket. Reserve any remaining sauce in a small bowl for basting.

  6. Air‑fry the pork for 7 minutes, then open the basket, brush the top with a spoonful of the reserved sauce, and flip the piece.

    Kitchen notes · Added by ReelsMeals: The surface is browned and the pork turns easily. Brush on a thin layer of reserved sauce before flipping.

  7. Continue air‑frying for another 7 minutes, brushing once more halfway through, until the exterior is caramelized and the internal temperature reaches 145°F (145°F).

    Kitchen notes · Added by ReelsMeals: The exterior is caramelized and the center reaches the stated temperature. Check the thickest section before removing.

  8. Remove the pork from the air fryer and transfer to a cutting board; let it rest for 5 minutes to allow juices to redistribute.

    Kitchen notes · Added by ReelsMeals: The meat looks moist and the juices settle during the rest. Keep it on the board while resting.

  9. Thinly slice the rested pork against the grain.

    Kitchen notes · Added by ReelsMeals: The slices show the grain running across their width. Cut across the visible muscle fibers.

  10. Serve the char siu slices over steamed rice, optionally accompanied by blanched Chinese broccoli or a simple cucumber salad.

  11. If desired, drizzle any leftover sauce over the finished dish for extra gloss and flavor.

Tips while you cook

Marinate for flavor
Marinate the pork shoulder for at least 1 hour, or overnight for deeper flavor.
Room‑temperature start
Let the pork sit at room temperature for 10 minutes while preheating the air fryer.
Brush sauce during cooking
Brush the reserved sauce onto the pork when you flip it at 7 minutes and again halfway through the second 7‑minute period.
Rest before slicing
Rest the cooked pork for 5 minutes before slicing to let juices redistribute.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Mitchell made this.

The recipe comes from Mitchell’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Mitchell and want this changed? Email [email protected].

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