Char Siu Rice Bowl

For the char siu

• 700 g pork shoulder
• 35 g Por Kwan char siu powder
• 1 tbsp hoisin sauce
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1½ tsp dark soy sauce
• 1½ tbsp Shaoxing wine
• 1 tbsp honey
• 3 garlic cloves, finely grated
• ½ tsp five-spice powder
• 1 tsp sugar, only if needed after tasting

For the glaze

• 1 tbsp honey
• 1½ tbsp reserved marinade
• 1 tsp hot water

For the bowl

• Cooked jasmine rice
• Pak choi or other greens
• Pickled pearl onions
• Green onions, sliced

Directions

• Cut the pork shoulder into long, thick strips (about 3-4 cm) so it cooks evenly and gets plenty of caramelized edges.
• Make the marinade: stir together the char siu powder, hoisin, oyster sauce, light soy, dark soy, Shaoxing wine, honey, grated garlic and five-spice. Taste and add the 1 tsp sugar only if it needs it. Set aside 1½ tbsp of the marinade for the glaze.
• Coat the pork all over in the marinade. Even 10 minutes is enough for a quick version; a few hours or overnight gives deeper flavour.
• Air-fry at about 180°C/360°F, turning once or twice, until cooked through and the edges char, roughly 20-25 minutes depending on thickness.
• Make the glaze: mix the honey, reserved marinade and hot water. Brush it over the pork and air-fry a few more minutes until glossy, sticky and caramelized.
• Rest briefly, then slice.
• Build the bowls: hot jasmine rice topped with sliced char siu, pak choi or greens, pickled pearl onions and a scatter of sliced green onions.

Recipe from Mai & Ismael (@chopchopmagic) on Instagram: https://instagram.com/reel/DfMXB1aheeX . A low-effort air-fryer char siu using Por Kwan char siu powder; it comes out glossy, sticky and caramelized, served over rice with greens and pickled pearl onions for a tangy contrast. The air-fryer temperature and time are reconstructed from the video (the caption lists only the ingredients), so watch for your own fryer and cut thickness.