Char Siu Pork

Enjoy the classic flavors of traditional pork char siu in a fraction of the time. This recipe uses pork tenderloin instead of pork shoulder resulting in a super tender piece of pork with all the delicious flavors of the Chinese classic.
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Prep Time 12 hours
Cook Time 20 minutes
Total Time 12 hours 20 minutes
Servings 4 people



Char Siu Sauce Recipe

  • 1/4 cup Hoisin
  • 1/4 cup Honey
  • 2 tbsp Brown Sugar
  • 2 tbsp Dry Sherry
  • 1/2 tsp Chinese Five Spice Powder
  • 2 tbsp Soy Sauce
  • 1/4 tsp White Pepper Powder
  • 2 tbsp Water
  • 1 tbsp Rice Wine Vinegar
  • 1/2 tsp Kosher Salt
  • Red Food Coloring, optional as needed

Marinate the Pork Tenderloin

  • 150 each Pork Tenderloin 4 – 5 Oz. (125g-150g)


  • Combine all of the sauce ingredients in a small sauce pot. Bring the sauce up to a simmer while continuously whisking. Remove from the heat and allow to cool.
    1/4 cup Hoisin, 2 tbsp Brown Sugar, 2 tbsp Dry Sherry, 1/2 tsp Chinese Five Spice Powder, 2 tbsp Soy Sauce, 1/4 tsp White Pepper Powder, 2 tbsp Water, 1 tbsp Rice Wine Vinegar, 1/2 tsp Kosher Salt, 1/4 cup Honey
  • Combine the pork tenderloin with two-thirds of the char siu sauce. Reserve the last third for cooking the pork. Allow the pork to marinate for a minimum of 1 hour and up to 24 hours.
    150 each Pork Tenderloin 4 – 5 Oz. (125g-150g)
  • Preheat the Typhur Dome to 255°F/125°C. (Around 5 minutes)
  • Using a pair of tongs, carefully add the pork tenderloin to the cooking tray. Return the cooking tray back to the Typhur Dome.
  • Once the cooking time has passed, using an instant-read thermometer to check the internal temperature of the pork. Once the thermometer reads 140°F, remove the pork from the air fryer. If needed, continue cooking the pork in 5-minute increments.Temperature: 255 °F Time: 20 minutes
  • Remove and transfer the pork to a serving dish.
  • Enjoy this succulent pork with steamed buns or over a bowl of steamed rice.
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