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Sticky Char Siu in the Air Fryer: A Scrumptious Recipe from Scruff & Steph

Char Siu, commonly known as Chinese BBQ pork, is a quintessential dish that graces the tables of many Chinese households and restaurants. This traditional dish features pork that is marinated in a sweet and savoury sauce, then roasted until beautifully caramelised. With air fryers becoming an essential kitchen appliance for many home cooks, Scruff & Steph has developed an incredible recipe for Sticky Char Siu that yields mouthwatering results with less mess and a fraction of the cooking time.

What is Char Siu?

Char Siu (叉烧) translates to ‘fork roasted,’ a name that derives from the method in which the meat is prepared. Traditionally, strips of pork shoulder or pork belly are skewered and cooked over an open flame or hung in a gas oven. The result is a sticky, shiny glaze that captures the essence of Chinese BBQ.

The Benefits of Using an Air Fryer

1. Speed: Air fryers significantly reduce cooking time compared to traditional roasting methods. This means you can enjoy sticky Char Siu in a fraction of the time.

2. Healthier Cooking: The air fryer uses hot air circulation, which allows you to cook your meat with less oil while still achieving a crispy exterior.

3. Less Mess: Cooking in an air fryer reduces splatter and mess, making clean-up a breeze.

Ingredients

To whip up Scruff & Steph’s Sticky Char Siu, gather the following ingredients:

• For the marinade:

  • 500g pork shoulder or pork belly, cut into long strips
  • 3 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon dark soy sauce
  • 1 tablespoon rice wine or sherry
  • 1 teaspoon five-spice powder
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • A pinch of black pepper
• For the garnish:
  • Sesame seeds, toasted
  • Sliced green onions

Instructions

Step 1: Prepare the Marinade

In a medium bowl, whisk together the hoisin sauce, soy sauce, honey, dark soy sauce, rice wine, five-spice powder, sesame oil, minced garlic, and black pepper. This combination of ingredients creates a rich, flavorful marinade that will tenderise the pork and give it that characteristic sticky glaze.

Step 2: Marinate the Pork

Add the strips of pork to the marinade, ensuring they are well-coated. Ideally, allow the pork to marinate for at least 2 hours, but for the best flavour, consider marinating overnight in the fridge. This will help the meat absorb the rich flavours of the marinade.

Step 3: Preheat the Air Fryer

Preheat your air fryer to 200°C (390°F) for about 5 minutes. A well-preheated air fryer ensures an even cook and crisp finish.

Step 4: Cook the Pork

Carefully place the marinated pork strips in the air fryer basket in a single layer, making sure not to overcrowd the basket—cooking in batches is acceptable if you have a larger quantity. Cook the pork at 200°C (390°F) for 15-20 minutes, flipping halfway through. The goal is to achieve an internal temperature of 70°C (160°F) and a nice caramelisation on the edges.

Step 5: Glaze

For an extra sticky finish, brush the pork with additional marinade during the last few minutes of cooking. Be cautious not to use the marinade that has come into contact with raw meat to avoid contamination.

Step 6: Serve

Once cooked, remove the pork from the air fryer and let it rest for a few minutes. Slice it into bite-sized pieces and serve garnished with toasted sesame seeds and sliced green onions. This dish pairs beautifully with steamed rice, stir-fried vegetables, or added to a classic ramen bowl.

Conclusion

Scruff & Steph’s Sticky Char Siu in the air fryer is a delightful way to create a beloved Chinese dish without the fuss of traditional cooking methods. Its combination of sweet, savoury flavours, along with a gorgeous sticky glaze, will transport your taste buds straight to the bustling streets of China. Perfect for family meals or casual gatherings, this recipe is sure to impress and satisfy. Embrace the ease and convenience of air frying, and bring the flavours of Chinese BBQ to your home kitchen today!