The idea for this recipe just struck me one day. It also tastes delicious if you marinate julienned cucumbers.Garlic soy sauce is soy sauce that has been marinated with garlic slices (or whole cloves) for 2 weeks. Recipe by Yuuyuu0221

This recipe came from a TV show about Mexican pork. The kids love it, and the spiciness is tempered by using pork instead of chicken. I developed this method to bake it so the fat renders, leaving behind only juicy, tender meat.Baking in an oven is the key here. It comes out really juicy. If possible, bake directly on a grill set above a pan to catch the drips while steaming the meat to make it even juicier. You can also fry it over a regular grill. Don't forget to cover with aluminum foil to prevent burning! Recipe by Toiroiro

I saw how to make this authentic dish on TV, and tried making it my own style.Char siu is all about roasting. If you boil it, it will be boiled pork. The key to delicious roasted pork is the surprisingly sweet sauce! It's best to use block shoulder roast. Also, I recommend marinating for as long as possible. I usually let it marinate for 2-3 days.The recipe gives enough sauce to marinate 1kg of block meat. For 4 servings. Recipe by kuisinbou

Homemade char siu is delicious but it takes quite a bit of time. So I came up with a way to make it easy and with only a few ingredients.-If you add leftover Japanese leek or onion, the flavor will be even richer!-Please adjust the amount of ingredients to suit your tastes. Recipe by kaorixmei

-If you want to reuse the marinade, bring it to a boil again, and store in a sealed container in the refrigerator.-It's hard to get a hold of bone-in chicken breast in Japan, and it's a bother to de-bone it anyway, so I thought up this easy recipe.-It's great as an appetizer to eat with beer! Yummy!-Since the meat is salted before it's boiled, it loses its gaminess and the umami intensifies!-This is usually made with bone-in chicken, but this recipe uses boneless meat which is easier to deal with.-Since it's cooked while wrapped in plastic, the umami doesn't escape and the resulting char siu is moist and tender. For 4 to 5 servings. Recipe by Cooking S Papa

You can eat this melt in your mouth char siu at home.Please be advised that the cooking time may vary according to the manufacturer of your pressure cooker.I chop up the end pieces of the char siu and put it in fried rice. Recipe by Bi-jo

Cooking ramen is one of my hobbies, so I'm also very interested in making char siu. This is the best recipe I've come up with for char siu so far.The most important thing for making good char siu is to leave it submerged in the broth. To prepare a big piece of meat, you need a lot of ingredients, but if you cook it together with chicken breast, it uses up some of the space and broth, so there is less waste. Recipe by Homard Ebiko

I created this recipe because I had lots of chicken at home. I tried making a quick and easy dish this time.☆ The key is not putting the marinade in the fridge right away to cool. Let it cool completely, then put in the fridge. It will help the flavour absorb better.☆ When I make this, I use 2 layers of plastic wrap to wrap the chicken to prevent it from falling apart.☆I recommend eating it with the sauce. Recipe by Otunu

The char siu that I was given as a gift was lacking punch, so I transformed it.After soaking the scallion, wipe excess water with paper towels. The amount of seasonings are just suggestions. Adjust according to the taste of char siu. Recipe by Setsubunhijiki

I tried cooking chicken in the way I made char siu pork previously ’＝’.I made the Chinese garlic chive flavored boiled egg to accompany the meat with the leftover sauce. I made this with chicken breast meat, and didn't use any water in the sauce. Transfer the sauce to a clean container, and it will keep for about a month in the refrigerator and be used for many things. Recipe by Osakuntochiisan

I learned this recipe from my mother. I make it every year around the end of the year and during the New Years holiday, when we have a lot of guests so I have enough to feed them.Since I add whatever leftover bits of vegetables I have around to the simmering liquid, the flavor changes every time I make it.A block of pork from the leg is easy to cook. This time, I used two 400 g pieces of pork from the loin (roast), so I tied them both together using more twine than usual.Since the pork cools down faster in the winter, I recommend making this in the wintertime.You can use cheap soy sauce - it will be fine. For 10 servings. Recipe by Suzuechan to mago

I got fresh pork blocks, so I made char siu.I made 3 500 g blocks of pork.I tied up each block with kitchen twine, but you can skip that. For 3 to 4 servings. Recipe by Sato mama n