In a medium mixing bowl, combine the ground bean paste, hoisin sauce, and the crushed red fermented bean curd. Add in the Shaoxing wine and dry sherry, followed by garlic salt, brown sugar, black pepper, and five-spice powder. Mix it all together until you have a smooth, well-blended marinade. Taste it, and if you feel it needs a little extra kick, you can add a pinch of salt or more sugar based on your preferences.

Take your pork butt and cut it into thin strips, following the grain. Make sure the lengths fit your air fryer basket. Using a fork, poke holes on both sides of the pork to let the marinade soak in better. Place the pork strips in a zip-top bag, pour the prepared marinade over the meat, and gently massage the marinade into the pork for about a minute. This is a great way to ensure each piece is coated. Once you've done that, press the air out of the bag, seal it tightly, and let it marinate in the fridge for at least four hours or up to twenty-four hours for maximum flavor.

Take the marinated pork out of the fridge about an hour before you're ready to cook. This helps it come to room temperature and cook evenly. Preheat your air fryer to 385°F (195°C). Arrange the pork in the air fryer basket, ensuring there’s enough space around each piece for proper airflow. Cook for about 20 minutes. After the first 10 minutes, take out the basket and brush one tablespoon of honey over the pork. Flip each piece over, brush with another tablespoon of honey, and continue cooking for another 10 minutes. For a lovely char, give it 1-2 additional minutes at the end.

Let the pork rest for 10 to 20 minutes after removing it from the fryer. If you want that shiny, sticky finish, feel free to brush on more honey. Using tongs, slice the char siu into half-inch thick pieces. If you're serving it right away, this is the time to get those slices onto the plate!