Char Siu Pork (Chinese BBQ Pork)

Cut the pork shoulder or pork butt into 1.5-inch thick strips and about 6 inches long. Sprinkle salt evenly all over the pork.
2 pounds pork shoulder or pork butt, ½ teaspoon salt
In a bowl, whisk together soy sauce, hoisin sauce, Shaoxing wine (or dry sherry, sake, or a mixture of rice vinegar and water), honey, garlic, ginger, Chinese five spice powder, and optional red food coloring until well combined. Reserve about 3 tablespoon of the marinade for basting.
¼ cup soy sauce, ¼ cup hoisin sauce, 2 tablespoon Shaoxing wine, 2.5 tablespoon honey, 3 cloves garlic, 1 inch ginger, 1 teaspoon Chinese five spice powder, 1 teaspoon red food coloring
Place the pork in a large bowl and pour the remaining marinade over it. Toss to coat evenly, then cover and refrigerate for 2-3 hours, or up to overnight for deeper flavor.
Preheat the air fryer to 400°F and lightly spray the basket with oil. Arrange the pork in a single layer, working in batches if needed. Air fry for 18-23 minutes, flipping and basting twice during cooking, about every 8-9 minutes.
See recipe notes below for instructions on how to make this in the oven!
Oil spray
Once done cooking, transfer the pork to a cutting board and let rest for 5 minutes. Slice into ½-inch thick pieces and serve with steamed white rice and your favorite veggies.