A friend picked up a jar of char siu sauce and we're interested in trying it this weekend. The directions (as best I can make them out) suggest marinating strips of pork in the sauce for an hour. I suspect this is not nearly long enough and am more inclined to try it overnight.
Does anyone have any recommendations for cooking times/temperatures? Optimal ways to 'hang' the pork strips in the oven? additions to the sauce?
and lastly, we are going to pick up some chinese chives to go with the finished products. does anyone have other good uses (that don't involve yeast) for char siu?