[Ingredients]
- 2 x 250g pork shoulder or pork butt (the more fat there is, the more tender the char siew will be)
[Marinade]
- 2tsp fermented glutinous red rice 红麴米
- 2 cubes chilli fermented beancurd 辣腐乳
- 1 1/2 tbsp oyster sauce
- 1 1/2tbsp dark soy sauce
- 1 1/2tbsp shoaxing wine
- 1tbsp honey
- 1tsp five spice powder
- 1tbsp caster sugar
[Glaze]
- 3tbsp sugar
- 1/2 cup water
[Steps]
1. You can use baking soda to tenderise the meat, but this step is optional. You can rub 1/2tsp baking soda on the meat and rinse off after 10mins.
2. Poke the meat with a fork all over to help the marinade seep in easier.
3. Mix all marinade ingredients together in a mixing bowl.
4. Dunk the meat in and allow to marinate at least 4hrs or overnight.
5. Line air fryer basket with foil and parchment paper. Place some meat in and cook at 180degC for 10mins. Flip over, brush with more marinade and cook for another 8mins.
6. Combine glaze ingredients in a small saucepan over medium-low heat. Cook till syrup thickens - test with a bowl of water. Dip the syrup in, if it doesn't melt away easily, it's ready.
7. When char siew s cooked, dunk into the syrup and leave it inside to cool to form a shiny coating.
Adapted from @honeybeesweets.sg
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