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Air Fryer Char Siu-Style Pork Chops

Serves 2 · Prep 10 min · Cook 15 min — Soy, hoisin and honey-glazed pork loin chops cooked in the air fryer to 60–62°C core after at least a 10-minute marinade (up to 4 hours in the fridge is better).

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  • Chops
    • 2 boneless pork loin chops, 2–2.5cm thick (~250g each), fat cap scored every 2cm
  • Marinade
    • 2 tbsp light soy
    • 1 tbsp hoisin
    • 1 tbsp honey
    • 1 tbsp Shaoxing wine (or dry sherry)
    • 1 tsp sesame oil
    • 2 garlic cloves, grated
    • 10g ginger, grated
    • ½ tsp Chinese five-spice
    • ½ tsp white pepper
  1. Mix the marinade. Toss the chops in it for 10 min minimum; up to 4 h in the fridge is better. No brining needed — the soy salts the surface.
  2. Preheat the air fryer to 200°C for 3 min.
  3. Lift the chops out and let the excess drip off, since pooled sugar burns. Put the leftover marinade in a small pan.
  4. Air fry for 6 min, flip, then cook another 4–6 min. Pull at 60–62°C core (MEATER makes this easy); they carry over to about 63–65°C while resting. The UK safe target for whole pork cuts is 63°C plus rest.
  5. While they cook, boil the reserved marinade for 1–2 min until syrupy — boiling makes it safe to use after raw meat. Brush over the chops for the last 2 min of cooking.
  6. Rest for 5 min, then slice against the grain.

Thin chops (under 2cm) overcook before they colour — cut the time to 4 + 3 min and rely on the probe.

For more char, give them a final 1–2 min at 210°C after glazing; watch closely as the honey catches fast.

Serve with rice, smacked cucumber (salt, rice vinegar, garlic, chilli oil) and spring onion.

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