叉燒

Cantonese style char siu.
Never thought I would make char siu at home,but after I had a HK$300 one at an upscale restaurant,I decided to give it a try,to see if I could rival it.I marinated the pork with a few Chinese bean pastes,rose wine etc,then sou vide it in water bath at 60C°,then quickly grilled it while basting with malt syrup all the time.I had the flavors,sweetness and the smokiness right,but I will need a very good pork next time,for my local pork is still on the tough side and I refuse to use meat tenderizer.

あのお店で食べたみたいな叉焼かな？？甘いソースで美味しかったよね！あとでゆっくりレシピを読んでみるよ〜✨

Yes,that shop!
If you have tried other Cantonese char siu,you would know that place makes very good char siu.I figured out how to make it,and new technology really helps,luckily I have sou vide equipments too!
By the way,I said the sweetness was honey,but actually it's malt syrup(麥芽糖).
It's not much of a recipe here,rather a simple explanation,I don't think anyone would be interested....