NOH Chinese Barbecue (Char Siu)-2.5oz, pack of 3

This made some of the best tasting char siu pork that we have been blessed to enjoy. It tastes just like the small rib and duck markets make, and has the beautiful red color we enjoy.As you can see from the picture, it did NOT turn pink. The only way I can think that this might happen would be by using too much water in the mix-up, and it diluted the powder mix. I made it for my wife and I EXACTLY in the measurement called for and you can see the results.Now, a word about the Red#3 coloring agent. If you look at the list of ingredients, you will see that Red 3 is the next to last ingredient listed. In the USA, ingredients are listed in order of predominance by weight. Since the Red 3 is so close to the end, there is probably less than 5 grams by weight.Red 3 HAS been removed from makeup, but that is because it is topical in makeup and it stays in place longer on the body, then when it is consumed in food. Also, stomach acid helps to break down food and ingredients. So it's up to you, whether or not you want to use it.I saw one comment that mentioned using red beets for the color. We tried that ONCE. NEVER AGAIN!We could taste the beets and no one here likes beets.Hope this helps y'all!

Char Siu was definitely what I remember living in Hawaii years ago. Same taste and color. I would definitely going to buy again.

I don’t know why these seasoning packets are so hard to find. I never see them in stores, so I was happy to find them on Amazon. The day they arrived we made ribs, and they turned out amazing. The taste is a little sweet, but not overwhelmingly sweet. It’s a nice balance.

Delicious!! Only brand I buy!

I can’t find this locally anymore, this is a great marinade. I use it for chicken thighs, always gives a great char with perfect sweet and bbq taste

My family loved this, so easy to make. I purchase pork loin and then apply the mix directly on the meat. No water, then freeze. When you need to make it, follow the baking instructions! Better than at a restaurant!

It’s not bad as a starter, but I added hoisin and oyster sauce in a couple of other things that I don’t remember in order to make it taste more like Chinese barbecue

I was taught to use this as a dry rub. It was surprisingly pink. I was a little worried but it cooked up as red and was just what I expected. Very good