Two Cuts of Char Siu
The 1st cut (top piece) is from the collar butt of the pork. It’s not the actual butt, but the shoulder of the pig which is heavily marbled and perfect for roasting.
It’s a very thick cut. Some say this might be better when it’s cut thinner. For me, I like the thickness of this Char Siu as it contrasts with how tender and moist the meat is. Like yin & yang.
The 2nd piece (bottom) came from the thin fatty layer near the spare ribs. It literally melted in my mouth with the perfect amount of sweetness and smoky aroma during my visit.
This Char Siu is made from pigs reared in New Territories, Hong Kong and with specialty Tuwei rose syrup from a small town in Zhongshan City, Guangdong province in China.
Such an iconic Cantonese food with a bold, sophisticated interpretation.
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