This is one of our best recipes. The flavor is mind blowing, it very simple and yet very good.We hope you enjoy.

Char siu pork is easy to make and delicious with any dish 🤤

My Taiwanese aunt taught me this recipe.

Taken from cooks illustrated with liberties. I smoke the pork in a smoker instead of steaming in the oven at 300F. The ketchup, while untraditional, gives a nice finished mahogany color to the final pork and is full of sugars that carmelize.

This is my favorite dish of my mother's! I asked her for the recipe when I was transferred overseas.The corners burn easily, so you can cover it with aluminum foil to prevent burning. Recipe by Naoyoshimaru

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 finally achieved this flavor after many many tries!!By adding Chinese 5-spice powder to the sauce, this becomes Char Siu with a Chinese fragrance. If you don't like 5-spice powder, leave it out.By using honey in the macerating sauce, the finish becomes nice and shiny! You can use sugar syrup too.For a simmered char siu (nibuta), see. Recipe by Cooking S Papa

I wanted to come up with a recipe using the rice cooker.Everything is left up to the rice cooker so I don't have any hints. Just switch on your rice cooker machine on as you would with regular rice. Recipe by Komatsuta

I watched my mother making this and just copied her, but she uses the pork shoulder (butt), maybe because of the calories? I, on the other hand, prefer to use pork belly.It's more convenient to divide the pork into small pieces before freezing.The char siu is already flavored well when it's done cooking, so you can take it out of the simmering liquid to cool. The eggs will be well flavored after marinating in the simmering liquid for an hour. Recipe by SKYDRIVE

I love chicken dishes.The key is to brush the chicken diligently with the marinade so it becomes glossy when baked. Also, make sure not to let it burn. Since the marinade contains honey, the shine on the meat develops easily. Recipe by Cooking S Papa