Char Siu Pork Ribs

Photography by NTO Media

The characteristic red hue of char siu comes from red food coloring, which you can add to the marinade if you’d like,

Hoisin sauce—a fermented soybean-based sweet and savory barbecue sauce—is the primary flavoring agent in the marinade. It gets spiked with five-spice powder, a balanced blend of star anise, fennel, cloves, cinnamon, and Sichuan peppercorn. The addition of honey (or more often in professional restaurants, glucose syrup) gives the ribs a shiny, lacquered appearance you can add red food coloring if you’d like to give them an extra red appearance.

THE MARINADE

2 tbsp  Lee Kum Kee Char Siu Sauce (Most Chinese supermarkets supply this)

2 tbsp  Hoisin Sauce

1 tbsp  Dark Soy Sauce

1 tbsp Chinese cooking Wine

1 tbsp Honey

1/4 tsp Chinese 5 spices

METHOD 

  • And then marinade to a large resealable food bag and add the ribs and coat each rib liberally, place in the fridge for a minimum of 24 hours a maximum or 48 hours for best results
  • Baste the top of each pork with 1-2 tsp of char siu sauce (or to taste). Spray some cooking oil on the pork, then air fry at 200°C  for 10 minutes. After 10 minutes, flip the pork over and repeat this step. (Note that you may need to adjust the time based on the size and thickness of your pork. You may remove your basket after 7-8 minutes on each side to test the doneness of the pork and avoid overcooking.)
  • Remove ribs from the basket immediately and allow to rest for a few minutes, then serve over egg fried or white rice.
  • Enjoy!