Char Siu using your Air Fryer

[rotuts]

I did a little searching , but didn't get to far .

 

has anyone here , using their own method Rx 

 

done Char Sui in your air fryer ?   

 

granted , there are various ways to make Char Sui 

 

at home.

 

lets call one method the dry method :  maybe a packet of Char Sui mix on the sliced pork

 

then oven finished .

 

and the wet method , various wet ingredients , covering the port slices 

 

and possible kept for hours or over night in the refige 

 

then oven finished .    CSO would be the one Id use

 

but my question is :   at the point you cook your personal CS:

 

have you done it ion an air fryer ?

 

why ?

 

 ATK had a recent episode , where they used an sir fryer , for parmesan rosemary fries

 

and a chicken cutlet coated and air fried 

 

a la Fast Food Fried Chicken Pary.

 

they sued an iPot Air Fryer :  

 

https://www.amazon.com/Instant-Vortex-Plus-Air-Fryer/dp/B07VHFMZHJ/ref=sr_1_3?crid=17A0B17TE8UGI&keywords=instant%2Bpot%2Bair%2Bfryers&qid=1707074924&sprefix=instant%2Bpot%2Bair%2Bfryers%2Caps%2C97&sr=8-3&ufe=app_do%3Aamzn1.fos.f5122f16-c3e8-4386-bf32-63e904010ad0&th=1

 

 

my question is not about air fryers , pe se    I don't have one .  Id rather not study the problem   as this one , as demoed by ATK

 

seems  fine .   irritated it's not on sale , bo I might really wait .

 

if someone here does their car sui in one of these , and really likes the results 

 

Im keenly interested in hearing it .  and Id not mind opening the basket , applying a little glaze 

 

and punching in some numbers so I get a little char  w that glaze.

 

many thanks

 

P.S.:  I looked over some internet Rx's  for sir-Fryer CS.  so I bought the above , a some parchment papers that are said to fit .

 

Ive had my eye on some Pork Butt @ market basket .   3 - 5 lbs .  not a whole shoulder 

 

looked reasonable to work with , as its right in front of me.

 

yes , Im a bit late to  Air-Fryer Cuisine   Char Sui just stated talking to me after seeing the FF's and fried chicken patty .

 

and I have a space for it on the counter .

Edited February 5 by Smithy
Corrected title spelling (log)

[rotuts]

Day One :

 

using this Rx :

 

https://omnivorescookbook.com/air-fryer-char-siu-pork/

 

mise :

 

 

the hoisin is LeeKumKee  , I prefer 

 

 

Koon Chun  to LKK , but LKK is what the chinese market near me had.   interesting as they had a few

 

KC items.  no matter 

 

Meat :

 

from MarketBasket .  they have BostonButt that's trimming into smaller hunks :

 

 

openen up .  this is still one hunk of meat connected by the R portion

 

 

this was the meat  ' as is '  from the 4 lbs pack.  you can see where they removed the scaplula by butter-flying it

 

like a boned out leg of lamb.  very fine looking meat.

 

trimmed it just a bit of hard fat and only a little grizel .:

 

 

this was a very nice punk of pork .

 

I found I had some ancient zip freezer bags , 1 qt.   so I thought Id use them up :

 

 

distributed and bagged .  

 

 

and ready for the refrig.   

 

I chose to add 1 hoping Tbs of sugar , rather than 3 indicated in the Rx   and I did not dd salt.

 

Ill add salt water slicing when I use the meat.

 

AF]ing tomorrow.

 

Im glad I made a little more sauce , s the Rx is for 2 lbs.   didn't realize I had 4 lbs.

 

but all the meat is coated .   I manage it a few times later today 

 

during the Swift Bowl.

 

i must say , this sauce is very very very tasty .  even w LKK.

 

I have a packet of HOH powder I was going to try after this :

 

 

but I doubt its going to be as tasty as this.

 

and next time , as the Rx suggest , Ill add some red food coloring.

 

red is always better.

Edited February 11 by rotuts (log)

[rotuts]

AF'd 1/2 of the batch just now .  the other 1/2 Ill SV @ 130.1F  for 24 H  ( vac packed ) ,

 

and the other an additional 12 H .  rapid chill . , then AF at some point.

 

 

out of the bags , a little glaze on them , ready for the AF

 

I preheated 400 F

 

 

instructions were to reglaze every 3 - 4 minutes   first hot glaze

 

 

second

 

 

third 

 

 

done.  total 20 minutes .

 

 

plated

 

 

cut.

 

of note , the parchment paper I used ,   the flat w the holes in it , didn't really completely fit the AF's basket.

 

I derided clean up w the burnt sugar.  I might try the basket parchment paper ,

 

as I noted the two types I purchased from Amazon along w the fryer.

 

good news :  the clean up went fine .  by had w hot water and a brief soak w liquid detergent.

 

the taste for a first attempt was good.   22 - 24 minutes might have been a better idea for the time.

 

the Rx says 14m- 16M  , but I think the hunks in the Rx were thinner.

 

and the marinade needed more 5 spice .  Ive noted that on the Rx.

 

@Dejah  shared here Rx .  similar , w the addition of fresh ginger and sesame oil

 

Ive made a note and will add that next time , maybe even some lemon grass as I have some 

 

plump stalks Vac'd and frozen.

 

over all a decent effort w decent flavor.

 

interesting to see what the SV cooked version will be like.

 

stay tuned.

 

 

 

 

Edited February 12 by rotuts (log)

[Dejah]

Looks great! Thanks for sharing.

[rotuts]

I decided to end the SV ( two bags ) early this afternoon :

 

 

this is the only legitimate use for snow .

 

period .

 

both bags 130.2 F    26 hours.

 

AF  possibly Thursday .

[FeChef]

Char Siu is subjective to region. Here in the east coast we like a more savory Char Siu. I like to cook in the Instant Pot for 15 minutes with a 10 min natural release. Then finish in my deep fryer to crisp up.

My recipe is crazy simple. But crazy tasty.

It requires a 24 hour brine.

3/4 cup water

1/4 cup Hoisin sauce

1/3 cup soy sauce

1 tsp baking soda

1 TBSP minced garlic

1 TBSP minced ginger

2 TBSP light brown sugar

1 tsp 5 spice ( optional ) Im not a fan

1/2 tsp red food coloring powder

1/4 tsp orange food coloring powder

 

 

 

 

 

And yes, i made the egg rolls and bbq beef sticks from scratch.

Edited February 14 by FeChef (log)

[mgaretz]

On 2/11/2024 at 11:06 AM, rotuts said:

 

I have a packet of HOH powder I was going to try after this :

 

 

but I doubt its going to be as tasty as this.

 

NOH is great.  Use as a dry rub instead of a marinade, let sit over night.  Baste the char siu with some honey for the last few minutes.

[rotuts]

@mgaretz

 

thanks for your comments.  Ill give it a try

 

I do like Red !

[saluki]

I like adding some NOH to the marinade... Love that red.!...  Sometimes when I want to be healthier I add a few squares of mashed up fermented red bean curd instead for the red color.