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kiwifarms.net
- Joined
- Aug 6, 2022
I've seen some recipes use a form of red fermented beancurd in their char siu marinade. That being said, even that doesnt even come REMOTELY close to the watermelon-candy-red you see. Yeah, it's closer to a dull brown-red.It's pretty standard for generic American Chinese restaurants doing char siu. I guess they figure they have to make it bright red because otherwise stupid Americans would be mad it wasn't red. I think the brownish appearance from star anise, a blend of dark and light soy, and sugar (or I use honey) is more natural. I generally do this for pork belly when I can get it.
And pork belly char siu is the bomb. Not that I mind leaner cuts either.