Air Fryer Chinese BBQ Pork
Chinese BBQ Pork features pork tenderloin with hoisin sauce, honey, and five-spice powder; air fry at 400°F for 20 minutes until charred with a lacquered glaze.
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Method
- 1
Combine all marinade ingredients. Reserve 1/4 cup for basting.
- 2
Coat pork strips in marinade. Refrigerate at least 4 hours, overnight is best.
- 3
Remove from marinade. Air fry at 360°F for 12 minutes, turning once.
- 4
Brush with reserved marinade. Increase to 400°F and cook 6-8 more minutes, basting every 2 minutes, until charred and caramelized.
- 5
Rest 5 minutes. Slice thin and serve with steamed rice and bok choy.
Pro tip. The multiple basting rounds build up layers of lacquered glaze — don't skip them. Pork shoulder has more marbling and flavor; tenderloin is leaner but dries out faster. If using tenderloin, don't overcook past 145°F.
Why the air fryer wins here
- Ready in 20 minutes. The same dish takes about 36 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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