Char Siu is a classic Chinese BBQ pork made with a sticky-sweet glaze of hoisin, soy sauce, and five-spice powder that caramelizes on tender pork shoulder. This homemade version delivers restaurant-quality results with juicy, flavorful meat perfect for serving over rice.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a measuring cup or bowl, combine soy sauce, hoisin sauce, honey, five spice powder, grated ginger, and red food coloring. Whisk until well combined to create the marinade.
Slice the pork shoulder into long, thick strips, about 1.5-2 inches thick.
Place the pork strips in a large bowl and pour the marinade over them. Use your hands to ensure each piece is fully coated.
Cover the bowl and let the pork marinate for at least a few hours, or overnight in the refrigerator for the best results.
Place the marinated pork strips in the air fryer basket in a single layer, reserving the leftover marinade for basting.
Cook the pork at 375°F (190°C) for 10 minutes.
After 10 minutes, flip the pork strips and baste generously with the reserved marinade. Cook for another 10 minutes.
Flip and baste the pork one last time. Cook for an additional 5 minutes, or until the pork is cooked through and has a slight char on the edges.
Remove the pork from the air fryer and let it rest on a cutting board for 5-10 minutes.
Slice the char siu against the grain into pieces. Serve warm over rice with sliced cucumbers.
Store cooled char siu wrapped tightly in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently in a 350°F oven or microwave.
meat thermometer · roasting pan or baking sheet
Yes. Cook the pork, cool completely, wrap tightly, and refrigerate up to 4 days. Reheat gently in a 350°F oven for 15–20 minutes until warmed through.
Substitute with oyster sauce (1:1 ratio) or a mix of soy sauce and molasses for a similar sweet-savory depth.
The internal temperature should reach 190°F for maximum tenderness. The meat should shred easily with a fork.
No. It's traditional for color but optional. Omit it or use a natural alternative like beet juice for the same appearance.
Yes. Double or triple the pork and glaze proportionally, then increase cooking time by 30–50 minutes depending on total weight.
