Step 1

Wash pork and pat dry with a paper towel.

Step 2

Trim excess fat off the pork shoulder or pork butt.

Step 3

Portion and slice the pork shoulder or pork butt into large 2 to 3-inch strips in length and approximately 1.5 inches thick.

Step 4

Add Lee Kum Kee Char Siu Sauce in  an extra-large freezer-safe ziplock bag.

Step 5

Add the portioned pork into the ziplock bag. Remove as much air as you can before sealing the bag.

Step 6

Massage the sauce onto the pork through the ziplock bag.

Step 7

Let the pork marinate in the refrigerator for at least 4 hours. Overnight is preferred.

Step 8

Preheat air fryer at 400F.

Step 9

Add the pork into the air fryer basket and baste the top of each pork with 2 tablespoons of char siu sauce, then spray cooking oil onto the pork and air fry at 400F for 8 minutes.

Step 10

After 10 minutes, flip the pork over, repeat the step above and air fry at 400F for another 8 minutes.

Step 11

Baste the top of each pork with 2 teaspoons of honey air fry at 400F for another 2 minutes.

Step 12

After 2 minutes, flip the pork over and repeat this step.

Step 13

Carefully remove the barbecue pork from the air fryer with kitchen tongs.

Step 14

Let it rest for a few minutes.

Step 15

Slice the Char Siu and test for doneness.