Here in San Jose we have some restaurants and delis that make good char siu. But with char siu marinades available at the Asian groceries, you can now make it at home without too much fuss.

We marinated some “country-style” pork ribs in char siu marinade for 2 days, then grilled them until cooked through.

One of the easiest applications is to just thinly slice the pork and serve it atop won ton noodles with blanched baby bok choy, a la char siu loh men.

The next few posts will be highlighting what else we did with the char siu.

Aloha, Nate