Air-fried Char Siew

 

 I used to roast my char siew using oven and after tried it on air-fryer, I find the latter is faster and tastier ;)

Ingredients (2pax)
200g Pork Shoulder Butt
1 tbsp Hoisin Sauce
1/2 tbsp Oyster Sauce
1 tsp Light Soya Sauce
1/2 tsp Dark Soya Sauce
1 tsp Chinese Cooking Wine (eg Hua Tiao Wine)
1/2 tsp Sesame Oil
1/2 tbsp Honey
1/2 tbsp Sugar
1 tsp Garlic Powder
1/4 tsp Chinese Five Spice powder
Dash of White Pepper

Rice and cucumber slices to go with the char siew

Methods
1. Slice the shoulder butt meat into 2 long pieces.
2. Marinate with all above mentioned seasoning and leave inside fridge overnight.
3. Pre-heat AF at 200 deg C for 5mins.
4. Place the meat slices on baking tray (without sauce) and AF for 10 mins at same temperature (oil not needed). At 5mins, baste with sauce and flip to the other side.
5. Reduce temperature to 160 degree C and AF for about 15mins until charred at some areas. Same thing, baste and flip at every 5mins interval until done.
6. Cool the char siew a bit and slice.
7. Heat up the remaining sauce and serve with the char siew.

 Oven-roasted char siew, using pork belly