I went the NOH route a couple of times, but I think scratch is better. I checked out the various recipes here, borrowed some from here and there, and I think I now have one that's pretty good, easy, and pretty close to what I can get in our local Chinatown. Char Siu 1/4 c. soy sauce 1/4 c. Yoshida's Gourmet sauce 1/2 c. mirin 1/2 c. Hoisin sauce 1/2 c. brown sugar 4 T. maltose 1 T. honey or agave syrup 1 t. minced garlic 1 T. grated fresh ginger, or 1 t. powdered ginger, or 3-4 slices of candied ginger 1/4-1/2 t. Five Spice powder (depends on your taste) 1/2 t. sesame oil 1 t. red food coloring (I like it RED) but this is optional 1/2 pork loin, sliced into long 2-1/2" x 2-1/2 strips, or 4-6 pork tenderloin. Recipe updated 5-28-16 Heat all ingredients in a saucepan till maltose dissolves. (You will need to heat it just to get the maltose off your spoon. It is insanely sticky, almost like a malleable plastic, but don't substitute anything for it. Like someone else here mentioned, it is the glue that adheres the sauce to the meat.) If using pork loin, make sure to remove all silverskin from the meat. I remove the fat also, but that is a personal preference. Cool, and pour over meat in large ziploc bag. Let rest in refrigerator overnight, or up to 3-4 days. Makes about 2-1/4 cups. You can cook this low and slow, or quickly--indirect on a 350°-400° grill to an IT of 145° for the loin or tenderloin. This also gives it a nice char that you don't get low and slow. If cooking in an oven, you can broil for the last couple minutes. I also like to slip in one small piece of smoking wood. I can't help it. Either sugar maple or peach. But that is non-traditional, and certainly optional. Marinated for 3 days and ready for the grill. Done!