Step 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.

Step 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.

Step 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.

Step 4

In a small bowl, combine Basting Glaze and mix well until smooth.

Step 5

Lightly oil spray air fryer basket. Place marinated pork into air fryer basket in a single layer giving each piece enough space for air circulation.

Step 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.

Step 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.

Step 8

Cut into 0.5 - 0.75 cm thick pieces. Enjoy!