Air fryer Chinese bbq pork (charsiu) with eggs and rice noodles, yu choi greens, and dry noodle sauce inspired by @nuocmamafoods
Top that with some super hot chili sauce from @ddd_sauce and your dinner is set.
2 lb pork shoulder from @costco You can also use other pork cuts but temperature will need to be adjusted
4 Tbsp soy sauce
2 Tbsp hoisin sauce
1 Tbsp five spice powder
4 Tbsp honey
3 Tbsp Chinese cooking wine or dry sherry can also use red wine vinegar
2 tsp ground white pepper
2 tsp sesame oil
2 cloves garlic, finely grated or mashed
1 tbsp of grated ginger
1/2 cup of water
1.5 tbsp of Paprika for natural color. Paprika doesn’t have much flavor or taste so it’s ok to use more. It won’t affect the taste of your marinade
Combine all ingredients together and mix well. Cut pork into long pieces about 2-3 inches thick. Save about 3/4 cup of marinade on the side to glaze the pork later.
Place pork and marinate into a one gallon zip bag. Seal bag and mix marinade evenly over pork.
Place in fridge for at least 8 hours or more. Make sure you move the meats around to get all the meat cover in the marinade.
Preheat air fryer to 300 degrees. Place a rack over an oven tray to cook this. Make sure to line the tray with aluminum foil. This will save you from scrubbing the burnt glaze dripping down later
Add pork pieces on top of rack. Put meat side up.
Cook at 300 degrees for 40 minutes.
Then remove pork and glaze all sides of pork. Cook on 350 mode 15 minutes. Then glaze pork again and cook again. Do this for at least 2 times, flipping the pork on the opposite side each time.
Use this sauce to glaze and the rest to our over rice or bread to eat with your charsiu.