This is absolutely the best homemade char siu I've ever tried. The meat was so juicy and not dried out as I've experienced many times when I take out char siu from a Chinese restaurant.

If you're going to try this check your meat frequently because some air fryers cook a whole lot hotter. My Cosori Dual Blaze was right on the mark with the settings in the recipe. Make sure when you cut your slabs that they aren't too slim. They will overcook. I did cook half of the meat in my Cuisinart TOA60 which I know has to have temperature lowered.

I did have to double the marinade recipe because my pork roast was over three pounds, and I substituted Korean bean paste for the Chinese ground bean sauce.

I realize most of you don't routinely have some of the ingredients in your refrigerator, but I do a lot of Asian cooking, so fermented bean curd was no problem. It keeps a long time in the fridge!

These pieces will be frozen to use mostly in fried rice, or in a stir fry.