Ingredients
- Pork shoulder or neck
- Soy, sugar, and fermented bean
- A red fermented tofu or food coloring in some kitchens
- Honey or maltose for the glaze
- Rice, if it is a plate
How it is cooked
- The meat is marinated, then roasted, often in a hanging oven, and glazed so the edges char.
- It is rested and sliced.
- Over rice, the juices are the sauce. In a bun, the bun is a separate dim-sum item.
- A good slice has a dark rim and a pale, tender center. It should not be wet with syrup.
Taste
Sweet, salty, and caramelized at the edge. The meat is the point. A bright red that tastes of nothing but sugar was painted.
Possible allergens
- Soy sauce, which in China is often brewed with wheat.
- Wheat in the noodles or wrappers, and often in soy sauce.
- Pork.
- Honey or maltose. Sesame on the bun version.
- A shared wok or a house chili oil can add peanut, sesame, or shellfish even when the recipe does not.