Papa Tea’s Chinese BBQ Pork www.instagram.com 20 mins Pick the duration units Minutes Hours Serves 6 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Combine sugar, oyster sauce, shaoxing wine, soy sauce, dark soy sauce, chicken bouillon, five spice, onion powder, garlic powder, salt, pepper, and optional red food dye in a bowl. Mix well. 2. Slice pork into 1 1/2 inch steaks and marinate with the sauce mixture for at least 1 hour, or overnight for best results. 3. Air fry at 350°F for 35-40 minutes, flipping every 10 minutes to ensure even cooking and prevent burning. 1. Combine sugar, oyster sauce, shaoxing wine, soy sauce, dark soy sauce, chicken bouillon, five spice, onion powder, garlic powder, salt, pepper, and optional red food dye in a bowl. Mix well. 2. Slice pork into 1 1/2 inch steaks and marinate with the sauce mixture for at least 1 hour, or overnight for best results. 3. Air fry at 350°F for 35-40 minutes, flipping every 10 minutes to ensure even cooking and prevent burning. Add Direction Ingredients 3 lb pork butt or pork shoulder 1 cup sugar 3 tbsp oyster sauce 3 tbsp shaoxing wine 2.5 tbsp soy sauce 1 tbsp dark soy sauce 1.5 tsp chicken bouillon 1 tsp ground Chinese five spice 1 tsp onion powder 1 tsp garlic powder 0.5 tsp kosher salt 0.2 tsp white or black pepper 4 drops red food dye - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment knife bowl air fryer Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
