NOHChinese Barbecue (Char Siu), 2.5-Ounce Packet, (Pack of 12)

The product is great for authentic Vietnamese dishes, but the items were packed loose in a box, then placed in a plastic bag for shipment. One of the packs had a small hole at the bottom, and product was spilled, escaping not only into the box but also into the plastic bag. Instead of trying to clean the sticky powder off all the packs I opened them and placed them in a canister. Happy with the product but not the supplier's packing abilities.

I once read that the genitals of female primates turn bright colors to attract males when they are in heat, well, this stuff turns your meat bright red to attract men to yummy food.Seriously, actual home made Char Siu, uses five spice, honey and other seasonings to flavor the meat, and it can substitute quite well if you can't get the NOH or other brands of this stuff, but, it wont dye your food the delicious shade of red as this stuff does, and duplicate the stuff you pay an outrageous price for in Chinese/Korean take out shops.I skip mixing this stuff into a marinade, and go directly to rubbing it in, skipping the H20, because it can only water this stuff down.Rub it onto pork butt steaks, or boneless ribs, marinate overnight, and you got damn good chinee pork. On ribs, I do the same, one hour in the oven under foil, and the ribs are cooked soft, and PURPLE, or Chartreuse, or some other freaky color, then I finish it on the grill, and it turns back to red, and crisps over nicely in about 20 minutes over high heat.I served them at a family re-ONION, and everybody preferred these to regular red BBQ, and to Carolina Mustard BBQ, they are THAT GOOD!Next I want to cut a pork shoulder into thin, one inch wide strips, to maximize the surface area able to absorb the marinade, and try these as stick food, ala Ka-Bob, or meat on a sword.I have not tried this on beef, or chicken, only pork, but then again, I don't have any Muslim or Jewish friends to feed, but I think it might be OK on beef. Chicken? Maybe thighs, not breasts or anything too dry, you definitely want a fatty, juicy meat cut for this product, as the juice and grease tend to couple with the seasoning to create Umami-esque flavors.I LOVE THIS BRIGHT RED MEAT STUFF! YUMMMMMMMMMMMMMMMMMMMM!!!!!

Good service, prompt, packaged and shipped well

This sauce mix is a must have. It is amazing. I have enjoyed Char Siu for over 40 years. One tip.. use it dry. Coat the meat and let it set in a baking sheet until it begins to pull out moisture and the coating turns bright red. I use it in a baggie. It does stain your fingers a little but is well worth it. The flavor is so unique. My mother use to buy drumetts... meaty part of the chicken wing.. in bulk and make pans of it. Was always a huge hit at family gatherings. I've also used it on Cornish Game Hens stuffed with rice. Wonderful. It is also great on pork or any chicken. I will purchase this product forever. Was thrilled to find it online. It is such a different flavor. Nothing like bbq sauce in a bottle. If you want a little flavor from Hawaii this is it. Everyone I've served it to fell in love with it. Once you try it you will be in love too. I couldn't recommend a product more.

Well I finally made pork Char Siu, the kine you get from the Chinese stores and china town. I now live in Oregon so I had no choice but to try this product. I used pork tenderloin cut into chunks of 1/3 pound. I followed the instructions (2 packs) and added 1 cup water to the 2 packs of NOH mix, plus an extra pack of NOH mix. Marinated for 30 hours and baked it in the oven at 350 for 30 minutes turning over every 15 minutes. I then broiled it for 15 minutes on each side. Outstanding pork Char Siu!!!! Using the NOH sauce as directed the sauce will be more PINK than RED, but adding the extra packet of NOH Char Siu mix will make the sauce red and tasty.

Wife sprinkles the powder on ribs and cooks them in crock pot overnight. It is easier to clean the crock pot than cleaning the oven.

It was excellent

If you’re a big fan of char sui aka bbq pork this is a great way to make your own at home. Buying a premade bbq pork loin at a store is fine once in awhile but nothing beats home made. The color isn’t quite as deep red as many restaurants or stores might have but you then those can also be too dry or soaking in packing solution and seem soggy and slimy. Personally I marinate the meat for 3 days as opposed to over night and cut the pork myself. I also go with a longer cooking at a lower temp. The meat ends up really tender and juicy without being soggy or dry. The flavor also really has a chance to penetrate into the meat. Great value for the packets of you cant find it locally.