When you think of chinese bbq, it definitely includes fragrant and sticky char siew, bbq pork. This recipe is takes me back to Singapore where friends of ours and I use to fight over the last piece of bbq pork. This recipe uses an air fryer to cook, saving a lot of cleaning up. I hope you enjoy this recipe as much as I do.
1 kg Pork shoulder (not too lean)
3 tbsp Sugar/brown sugar
1 tbsp Hot water
2 tsp Sea salt
1/2 tsp Five spice powder
1/4 tsp White pepper
1 tbsp Shaoxing wine
1 tbsp Soy sauce
1/2 tsp Sesame oil
1 tbsp Hoisin sauce
1 tbsp Pomegranate molasses
3 Garlic cloves,grated
3 tbsp Maltose (additional to glaze the pork)
1 tsp Red food colouring
Prepare the pork shoulder strip to marinate, suggest cutting no wider than 6cm. In a large bowl, place the hot water and sugar to dissolve, then the rest of the ingredients. Place the pork in and gently massage all over. Cover with cling wrap and into the fridge to marinate for at least 6 hours. Be sure to turn the pork occasionally.
To cook, prepare the air fryer with tin foil at the base and a wire rack that fits your air fryer. This is so that you can get the heat all over the pork. Place marinated pork into the air fryer and set for 180°c for 20 minutes. Make a basting marinade with 1 tbsp of the leftover marinate and 2 tbsp of maltose. Continue cooking at 170°c for 20 minutes basting with additional maltose marinade and turning every 5 minutes until golden brown. Be careful not to burn the pork.
Happy cooking! I would really love to see your results. Please post a snap of your dish on instagram and tag with #jimmywongeats