Air Fryer Char Siu
Dai Ga Si Faan recipe - Cantonese
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 500 g pork belly (or pork shoulder)
- 2 tbsp maltose (or honey)
- 1 egg
- 2 tbsp hoisin sauce
- 2 tbsp light soy sauce
- 1 pc fermented bean curd
- 1 tbsp Shaoxing cooking wine
- 2 tsp red food colouring (optional)
- 2 tbsp sugar
- 2 tsp garlic salt
- 1 tsp Chinese five spice powder
- 1/2 tsp white pepper powder
Instructions
- 1
Slice pork belly into 1 inch thick pieces. Stab each side of the pork continuously to tenderise the meat and allow the marinade to absorb better.
- 2
Place the meat into a zip lock back and add the marinade sauce. Massage the meat with the marinade for a minute to ensure all parts of the pork is well covered with the marinade.
- 3
Press all the excess air out of the zip lock bag before sealing tight, and refrigerate and let it marinate overnight.
- 4
To make the honey glaze, in a saucepan, add maltose (or honey) and the leftover marinade liquid. Bring to a boil for 1-2 minutes (to make sure the marinade isn't raw), then set aside.
- 5
Place the marinated pork into the air fryer and cook for a total of 20 minutes at 195˚C. After the first 8 minutes, glaze the top side of the pork, flip all pieces over, and continue cooking for another 8 minutes. For a final char, glaze the pork one last time and increase the temperature to 200˚C, cooking for an additional 2 minutes.
- 6
When done, let the pork rest for 10 minutes before slicing. Serve with rice, a fried egg and some blanched pak choi. Enjoy!