Easy & Simple Air Fryer Char Siu (Chinese BBQ Pork)

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• 1 lb pork butt (aka pork shoulder or any cut with fat marbling through it)
  Ingredient note

  Source: 1 lb pork butt (aka pork shoulder or any cut with fat marbling through it)
• 2 tsp vegetable oil (or any neutral oil for spraying air fryer basket)
  Ingredient note

  Source: 2 tsp vegetable oil (or any neutral oil for spraying air fryer basket)
• ⅓ cup + 2 tbsp red fermented bean curd
  Ingredient note

  Source: ⅓ cup red fermented bean curd; Source: 2 tbsp red fermented bean curd
• ¼ cup + 2 tbsp hoisin sauce
  Ingredient note

  Source: ¼ cup hoisin sauce; Source: 2 tbsp hoisin sauce
• ¼ cup brown sugar
  Ingredient note

  Source: ¼ cup brown sugar
• ⅓ cup regular soy sauce
  Ingredient note

  Source: ⅓ cup regular soy sauce
• 2 tbsp + 3 tbsp honey
  Ingredient note

  Source: 2 tbsp honey; Source: 3 tbsp Honey
• 2 tbsp Shaoxing wine (or sub with Dry Sherry )
  Ingredient note

  Source: 2 tbsp Shaoxing wine (or sub with Dry Sherry )
• 1 tsp Chinese five spice
  Ingredient note

  Source: 1 tsp Chinese five spice

1. Pat dry your pork butt with paper towels. Slice pork butt into two long equal pieces with enough fat marbling through each piece. Approximate dimensions: 2 inches thick x 3 inches wide and 6 inches long. It's okay if you're off by a few centimeters.
2. In a medium size bowl, combine Marinade ingredients and mix until smooth. You may need a fork to mash the fermented red bean curd.
3. Place both pieces of pork in a Ziploc bag or large bowl. Pour marinade over the pork and ensuring most of pork is covered by the marinade. If you're using a Ziplock bag, squeeze out any air pockets. If you're using a large bowl, cover with a lid or plastic wrap. Marinate for at least 6 hours or overnight in the fridge.
4. In a small bowl, combine Basting Glaze and mix well until smooth.
5. Lightly spray vegetable oil or any neutral oil into air fryer basket. Place marinated pork into air fryer basket in a single layer giving each piece enough space for air circulation.
6. Brush basting glaze on top of each pork piece and along the sides. Air fry for 16 minutes in total at 400 F, flipping over and basting at every 4-minute mark. Until you reach an internal temperature of 145 F or until juices run clear. If you'd like it more charred, air fry for another 2 minutes but no more than that.
7. Remove the pork from air fryer basket and place on cutting board. Let this sit for 10 minutes before cutting to keep in the juices.
8. Slice on a bias into 0.5 - 0.75 cm thick pieces. Enjoy!