Poll of the Day > East coast Char Siu, what is the sauce they use/prep method?

(+) Yeah! (+)

I recently went back to NY for my grandfathers funeral and while they I ordered chineese for everyone. I only got to eat a bit of the BBQ pork apitizer (as it went poof so fast), but it was sooo good.

On the west coast they sell it (even in the grocery stores) but it's always dry and they use seaseme seeds/mustard to go with it.

On the east coast, at least in the past, most places had it come in a wet sauce. When I ordered it, it actually come in a large plastic soup container and was sitting in sauce in that container. It was sooo yum.

Does anyone know how they actually prep it, what kind of sauce they use etc? I would love to be able to re-create it here, but I keep doing searches on the internet and have not been able to find out how.

For now I have just been nuking it, and it's still tasty that way, and a cheap snack ($3 for about 1/3rd of a pound is perfect for a quick snack)...but if I could get that sauce, I would be really happy.

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