In a small bowl, combine the ground bean sauce, hoisin sauce, red fermented bean curd, Shaoxing wine, red wine, garlic salt, sugar, black pepper, and five spice powder.

Cut the pork butt into thin pieces, going with the grain, then slice into a length that fits your air fryer tray, if needed.

About 1 hour before cooking, take the pork out of the fridge and let it come to room temperature.

Glaze the pork with honey again (optional). Let the meat rest 10 to 20 minutes.

Use a fork to poke holes into both sides of the pork.

Place the pork in a zip-top bag, then pour in the marinade.

Using your hands on the outside of the bag, mix and massage the sauce into pork for about 1 minute.

Press out all of the air and seal the bag. Set on plate and put it in fridge to marinate, at least 4 hours (and up to 24 hours).

Use tongs to place the pork into air fryer tray, making sure to leave room between each piece.

Put the tray back into air fryer and cook 20 minutes at 385°F.

After 10 minutes of cooking, take out the tray. Brush the honey on top of each piece of pork using a basting brush. Flip the meat and add it back into air fryer.

After 10 more minutes of cooking, take out the tray. Brush the remaining honey on the top of each piece of pork.

Add tray back into air fryer for 1 to 2 minutes to get a final char.

Remove tray & set pork aside, let rest for 10-20 minutes.

Holding the char siu with a pair of tongs, cut pork into ½-inch thick slices. Only cut into slices if serving immediately.