Air-Fryer Chinese BBQ Pork
Sweet, sticky and perfectly caramelised Air-Fryer Char Siu Pork made with pork scotch fillets and a simple marinade. Just marinate, air fry and drizzle with glossy sauce. Easy, fast and better than takeaway ~ a weeknight favourite.
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.