Marinating

1. Wash pork and pat dry with a paper towel.
2. Trim excess fat off the pork shoulder or pork butt.
3. Portion and slice the pork shoulder or pork butt into large 2 to 3-inch strips in length and approximately 1.5 inches thick.
4. Add Lee Kum Kee Char Siu Sauce in an extra-large freezer-safe ziplock bag.
5. Add the portioned pork into the ziplock bag. Remove as much air as you can before sealing the bag.
6. Massage the sauce onto the pork through the ziplock bag.
7. Let the pork marinate in the refrigerator for at least 4 hours. Overnight is preferred.

Cooking / Air Frying

1. Preheat air fryer at 400F.
2. Add the pork into the air fryer basket and baste the top of each pork with 2 tablespoons of char siu sauce, then spray cooking oil onto the pork and air fry at 400F for 8 minutes.
3. After 10 minutes, flip the pork over, repeat the step above and air fry at 400F for another 8 minutes.

Honey Glaze

1. Baste the top of each pork with 2 teaspoons of honey air fry at 400F for another 2 minutes.
2. After 2 minutes, flip the pork over and repeat this step.

Enjoy and Serve

1. Carefully remove the barbecue pork from the air fryer with kitchen tongs.
2. Let it rest for a few minutes.
3. Slice the Char Siu and test for doneness.