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

Cook Time 20

Total Time 12 20

Servings people

Equipment

Typhur Dome Air Fryer
Bowl
Thermometer
Whisk
Tongs
Medium Mixing Bowl

Ingredients

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)

Instructions

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.