Air fryer Cantonese-style char siu

Wash the pork shoulder, pat it dry, and cut it into strips.

Put the pork into a large bowl, add 1.5 tablespoons of Lee Kum Kee Char Siu Sauce, 1/2 tablespoon of honey, 1 tablespoon of light soy sauce, 1 teaspoon of salt, 1/2 tablespoon of dark soy sauce, 1 teaspoon of black pepper, and 1.5 tablespoons of rose wine. Rub them evenly by hand, massaging each piece of meat to allow the flavors to penetrate, then repeatedly pierce the meat with a shrimp deveining knife or an awl so that the meat can better absorb the seasoning;

After letting it sit for 1 hour, turn the meat by hand to allow the seasoning to penetrate more evenly, and repeat this process three to four times.

Place the meat in an airtight container and put it in the refrigerator's freshness compartment, letting it sit for 1–2 days;

Before cooking, try to bring it to room temperature. After reaching room temperature, place it on aluminum foil, and the size of the foil should be enough to wrap the char siu.

Wrap the char siu in a bun, place it in the air fryer, set the temperature to 220°C (usually the maximum setting), and cook for 40 minutes.

After the time is up, take the meat out, insert a meat probe into the thickest part of the meat, and it should reach at least 75°C and no longer be pink with no blood; if the above conditions are not yet met, wrap it in aluminum foil, put it in the air fryer, flip the meat strips, and bake for about 10 minutes, continuing to bake until fully cooked.

Place a bowl, add 1 tablespoon of Lee Kum Kee Char Siu Sauce, 2 teaspoons of light soy sauce, 1.5 tablespoons of honey, and 1 tablespoon of water, and stir well.

Place the fryer-specific paper on the air fryer, put the meat on it, brush it with the prepared marinade, set the air fryer to 200°C, roast for 4 minutes first, check the surface color, and if the color is not enough, continue roasting until it turns a deep golden brown, which is ideal;

Flip the meat, and use the same method as when you grilled the first side, grilling it until it achieves the same effect as the first side;

Put a small pot on the stove, add the leftover barbecue sauce, add 2–3 tablespoons of water, then add 2 teaspoons of cornstarch and 1 teaspoon of Haotaitai Matsutake Fresh, stir well, turn on the heat, and cook until large bubbles form;

Pour it over the sliced char siu. Dig in, enjoy!