Reddit reviews Lee Kum Kee Char Siu Chinese Barbecue Sauce - 8.5 oz.

I like to do asian style. I season the belly with char sui rub (make your own or something like this), bag it and let it sit for at least a day in the fridge. At this point you can as well freeze so it can be dropped directly in a bath at a later date.

I then do either 68C/154F for 36 hours or if I have less time 70C/158F for 16 hours. The longer one has better texture but it is a small difference.

Then cooled, pressed, and cut into 2"x2" squares. Then brushed in char sui sauce that is slightly thinned with rice wine vinegar and put under a very hot grill (broiler) to caramelize the sauce, turning so all sides are crispy.

Serve with rice, stir fried bok choi, and quick pickled cucumbers to cut through the richness.

As mentioned by someone else also save some for the Kenji porchetta recipe as that is also very good. Also the chinese steamed buns (also a SE recipe) are good if you can get the buns from an asian market.

I use this one: https://smile.amazon.com/Lee-Char-Chinese-Barbecue-Sauce/dp/B0001DMTM8

Should be about half that price if you can find it in a store, looks pretty expensive on Amazon.

I've used this recipe and it was solid, but the jar stuff is pretty close if you can't find the ingredients: https://pupswithchopsticks.com/sweet-sticky-chinese-bbq-pork-aka-char-siu/

You should be able to find the sauce on Amazon. If you're using the bottled, the ingredient list shrinks down to four things - LKK Char Siu Sauce, Honey, Soy Sauce, and Pork - the latter three being available at basically any supermarket.

I've tried this: http://www.amazon.com/Lee-Char-Chinese-Barbecue-Sauce/dp/B0001DMTM8/ref=sr_1_2?s=grocery&ie=UTF8&qid=1408003032&sr=1-2&keywords=char+siu


It's a reasonable copy of what you're looking for, but you really have to marinate it to get it as flavorful.