>>86455642yeah the meat used varies, part of it is because countries do different cut so there's no proper translation
I think the one I'm used to is close to boston butt (échine de porc in french)
for the seasoning, easiest way is to just use the designated chinese cancer powder and build around it
otherwise color naturally comes from cooking it since honey(+sugar sometimes) and onions sauce
some people add a little
anise alcohol and star anise but I hate that shit so much>>86455905I discovered mine does proper char siu and it's really good, maybe a bit too much fat (though that's always better than it being too dry)
