Char Siu (叉燒) - Chinese BBQ Pork

Used 1 Tbsp of minced garlic instead of garlic salt (no need to add salt). Add two cubes of fermented beancurd if small, but one if big. Used 2 Tbsp 料酒 and 1 Tbsp of rice wine instead of Shaoxing, and red wine. Used 1 kg of pork shoulder. Used the air fryer to cook - 200C for 10 mins with marinade basted on top, brush honey water on top and 200C 5 mins, flip and baste with marinade and honey water, 200C 5 mins, rest a little and serve.

Taste

Tasted better than a restaurant

https://youtu.be/zkCoAKTbHpQ

4lb chicken thigh. Changes: 1/2 tbsp of five spice, 1 tbsp of garlic powder (no salt), 1 tbsp of dark soy sauce (for drama), no wine. Didn’t taste like the char siu I’m used to, but it was a great marinade for BBQ chicken. Added corn starch slurry to the leftover marinade for basting