To make the char siu sauce, combine 2 tbsp of brown sugar, 1.5 tbsp of honey, 1 piece of fermented bean curd, ½ tablespoon of hoisin sauce, 2 Tbsp of soy sauce, ¼ tsp of 5 spice powder, 3 drops of red food coloring in a saucepan. Stir over medium-low heat for a few minutes to reduce the liquid.

Quickly mix 1 tsp of tapioca starch with 1.5 tsp of water and add to the saucepan. Stir until the sauce becomes thick, like a cream. Turn off the heat and let it cool.

Cut the pork into 1.5-inch thick strips and make sure the length fits into your air fryer basket. Recommend using pork butt, pork loin, or pork belly.

Use a fork to poke lots of holes on the pork, helping the marinade infuse into the meat evenly.

Drizzle 1.5 tbsp of Chinese cooking wine in batches and rub it all over the meat. Use paper towels to absorb the excess moisture on the surface so it doesn't dilute the sauce.

Mix the pork with the char siu sauce along with 2 tsp of garlic paste, 1 tsp of ginger paste, and 2 scallions that I cut into stalks. Cover well and let it sit in the fridge overnight.

The next day, no need to preheat the air fryer. Put the pork in the air fryer basket and cook at 300F for 18 minutes.

After 18 minutes, brush the extra sauce left in the bowl on the meat surface. Flip and brush the other side. Stick the pork back into the air fryer and cook at 300F for another 18 minutes.

Pull out the air fryer basket again and brush a thin layer of honey, which gives the char siu a shiny and tempting appearance. Stick it back into the air fryer. Increase the temperature to 350F and continue to cook for 2 minutes.

Pull the meat out of the air fryer one last time and brush it with honey again. Let it cook at 350F for another 2 minutes. Every air fryer is different. Feel free to pull it out and check the doneness. Adjust the timing if needed.

Slice the char siu thinly and serve with white rice and blanched greens.