Air Fried Char Siew

Serving: 3-4pax

[Ingredients]

• 520g pork shoulder

• 1 tsp garlic powder

• 1 tsp onion powder

• 0.5 tsp five spice powder

• 1 tbsp oyster sauce

• 1 tbsp hoisin sauce

• 1 tbsp chu hou paste

• 0.5 tbsp Chinese rose / gao liang wine (玫瑰露酒 / 高粱酒)

• Dash of pepper

• 1 tbsp cooking cream

• 1 cube fermented beancurd (腐乳)

[For Brushing]

• 1 tbsp Chinese rose / gao liang wine (玫瑰露酒 / 高粱酒)

• 2 tbsp honey

[Steps]

1. Wash and pat dry pork shoulder, set aside.

2. Combine pork with remaining ingredients, mix well and let marinate at least 3hrs, best overnight.

3. Air-fry pork for 15mins at 180degC.

4. Flip the pork and air-fry for another 15mins.

5. Mix brushing ingredients together and brush it all over the pork. Air-fry it for another 5mins on each side, or until charred.

6. Let rest to cool, then slice it into serving pieces.

Adapted from themeatmen