My Mom’s Char Siu Recipe

today, I’m posting “My Mom’s Char Siu” Recipe, or Chinese BBQ Pork. I’m Japanese American, and I’m married to a Chinese American.  Both cultures here in America love the Chinese BBQ Pork, which is sliced and quickly stir fried in a number of dishes. Or added to to dishes like Char Siu and Egg Over Rice.

My mother-in-law conveniently bought her delicious Char Siu at the Chinese deli just a couple of blocks away in SF Chinatown.

I usually buy it at the Ranch 99 grocery store chain nearby here. But it is close to $9 a lb now. This led me to remember that my Mom made wonderful Japanese style Char Siu when I was growing up, and I am now making this regularly.

I have tried countless Char Siu recipes online, and there are many variations, but there has been none as satisfying as my Mom’s recipe. So I’m posting it here for posterity and to share with anyone who wants to try it.

MY MOM’S CHAR SIU

2 lb. pork, boneless country style ribs
¼ cup Chinese dark soy sauce
2 T sugar
1/8 tsp cinnamon
1 tsp grated ginger or 1/8 tsp ginger powder
1-2 T Sherry wine or Shaoxing wine
2-3 drops red food coloring

I add a little Chinese five spice powder
Original recipe used Japanese soy sauce, which you can use.

Pork is in long logs, in a size like you buy char siu at a Chinese deli

Mix marinade in ziploc bag. Marinate overnight
Bake 350 degree oven for 1 hour, basting frequently.  Cool before slicing. You can wrap extra, unsliced, in plastic wrap and freeze.