Sweet, sticky, and impossibly good ~ homemade Chinese BBQ Pork in your air fryer!
Forget waiting for takeaway ~ this Air-Fryer Chinese BBQ Pork is juicy, caramelised, and packed with that classic sweet-and-savoury Chinese BBQ flavour. Marinate, air fry, and drizzle with glossy sauce ~ dinner is ready in under 30 minutes and tastes way better than anything you can order.
This Air-Fryer Chinese BBQ Pork takes all the sticky, sweet, savoury flavours of the restaurant classic and makes them achievable at home ~ without standing over a hot oven or waiting for a takeaway delivery. The pork comes out tender with perfectly caramelised edges, and the air fryer does most of the work for you.
Whether you’re serving it over steamed rice with greens, stuffing it into soft bao buns, tossing it through noodles, or wrapping it up in lettuce cups, this recipe is versatile, kid-friendly, and freezer-friendly. You can even prep the marinade ahead of time for an easy weeknight dinner. Once you try this, it’ll quickly become one of your go-to meals ~ guaranteed to impress everyone at the table.
Why You’ll Love This Easy Air-Fryer Chinese BBQ Pork
- Cheaper than takeaway – all the flavour for a fraction of the cost.
- Sticky, caramelised edges you’ll want to eat straight off the tray.
- Quick and fuss-free – the air fryer does most of the work.
- Prep ahead for weeknights – marinate in advance and cook when ready.
- Versatile protein – works perfectly with pork or chicken thighs.
- Kid-friendly & freezer-friendly – leftovers reheat beautifully.
- Full of classic Chinese BBQ flavour – sweet, savoury, and utterly addictive.
How to Serve Air-Fryer Chinese BBQ Pork
This Chinese BBQ Pork is one of those recipes that works with pretty much everything, which is why it disappears fast in our house. The classic way is to serve it over steamed rice with some Asian greens ~ bok choy or pak choy always hit the spot. It’s also amazing stuffed into soft bao buns with a little pickled veg and a drizzle of extra sauce, or even hoisin or sriracha mayo if you’re feeling cheeky. For something lighter, try wrapping slices in lettuce cups or tossing through noodles with stir-fried veggies for a quick weeknight dinner. Leftovers? Chop it into fried rice or serve over a crunchy salad for an easy lunch ~ you’ll be surprised how versatile it is.
Storing Leftovers
- Fridge: Keep any leftover Chinese BBQ Pork in an airtight container for up to 3 days.
- Freezer: Freeze cooked pork in portions (sliced or whole) for up to 2 months. Defrost overnight in the fridge.
- To Reheat: Pop it back in the air fryer, oven, or microwave. Add a splash of water to keep it juicy, then drizzle with extra sauce before serving.
Frequently Asked Questions:
Can I use chicken instead of pork?
Absolutely — chicken thigh fillets work beautifully. Chicken breast is fine too, just don’t overcook it.
Can I bake it instead of air frying?
Yes — 200°C for 25–30 minutes, flipping halfway and brushing with honey near the end.
Why prick the pork first?
It helps the marinade penetrate and makes the final result juicier and more flavourful.
My pork burnt a little – what happened?
Every air fryer runs differently. If yours cooks hot, reduce the temperature to 180–190°C.
Made this recipe? I’d love to hear how it turned out! Leave a comment below and let me know what you served it with ~ bonus points if you tried it in bao buns or lettuce cups.
More Chinese Favourites To Try:
- Quick Cantonese Style Soy Sauce Noodles
- Satay Chicken Stir Fry (Using Jimmy’s Sate Sauce)
- Crispy Lemon Honey Chicken with Broccoli
- Sweet and Sour Pork (Just like a Restaurant)
- Chicken & Ham Spring Rolls
Air-Fryer Chinese BBQ Pork
Equipment
- Air Fryer
Ingredients
CHAR SIU PORK
- 4-6 pork scotch fillet steaks
- ⅓ cup Lee Kum Kee Char Siu Sauce
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Chinese cooking wine
- 2 teaspoons dark soy sauce
- ½ teaspoon Chinese five spice powder
- ¼ teaspoon ground white pepper
- 1 tablespoon honey
- 2-3 tablespoons water
TO SERVE
- Steamed white rice
- Steamed Asian greens
- Toasted black or white sesame seeds, to garnish
Instructions
- Pat pork dry with paper towel. Using a fork, prick the pork all over. Place into a bowl or zip-lock bag. Set aside.
- Combine all remaining ingredients, except the honey and water, in a bowl and whisk until well combined. Pour half of the marinade over the pork and set the remaining marinade aside in the fridge. Massage the marinade into the pork using your hands and/or turning the bag so it coats really well. Refrigerate for at least 4 hours and up to 24 hours.
- Preheat an air-fryer to 200℃ for 5 minutes. Drain pork from marinade and discard the marinade. Place pork into the air-fryer in a single layer (you may need to cook in batches depending on your air-fryer). Cook for 10 minutes. Turn over then cook for a further 10 minutes.
- Turn the pork over once again and drizzle each steak with a little honey. Using a pastry brush, brush it evenly over. Bake for further 5 minutes or until golden brown and caramelised.
- Meanwhile, to make the sauce, place the reserved marinade into a small saucepan along with the 2-3 tablespoons water (taste and adjust to your liking) and bring gently to the boil. Reduce heat to low and simmer for 1 minute then set aside.
- Remove pork from air-fryer and allow to rest for 5 minutes. To serve, slice pork into slices and serve over steamed rice with a drizzle of the sauce and some Asian greens on the side. Garnish with toasted black or white sesame seeds if desired. Enjoy 🙂
Notes
- Oven Temps: Oven temperatures are for conventional ovens. If using fan-forced (convection), reduce the temperature by 20°C.
- Measurements: All measurements use Australian cups and tablespoons — 1 tsp = 5 ml, 1 tbsp = 20 ml, 1 cup = 250 ml.
- Marinating Tip: For maximum flavour, marinate the pork for 8–24 hours. Even a shorter 4-hour marinate works, but longer gives more depth.
- Protein Options: You can use pork scotch fillets, pork rashers, or pork neck. Pork tenderloin works too — just watch cooking time so it doesn’t dry out. Not a pork fan? Chicken thigh fillets are perfect; chicken breast is also fine but slightly drier.
- Glazing Tip: Brush honey towards the end of cooking to prevent burning and get that perfect sticky, caramelised finish.
- Five-Spice Substitute: If you don’t have Chinese five-spice powder, a small pinch of cinnamon, star anise, and cloves will give a similar flavour.
- Leftovers Ideas: Chop cooked pork into fried rice, noodle stir-fries, or salads for quick meals. It reheats beautifully.
- Sauce Adjustment: Taste your reserved marinade when simmering — if too strong, add a splash more water or soy; if too mild, simmer a little longer to thicken.
Incredible flavour, super quick and easy to make. Definitely be making this regularly!! Was a hit!
Yesss! The ultimate trifecta – flavour, ease and a regular spot on the menu! So glad it was a hit! 🔥 Thank you 😊
I highly recommend this dish if you love simple but flavourful meals.
So glad you loved the Char Siu Pork Christie. Can’t beat a simple meal! Thank you 🙂