Char sui (chinese bbq pork)

I wondered about the authenticity of this recipe and how tomato sauce fits into the equation, but tomato sauce is indeed used as an alternative to red food colour in many Cantonese cookery books from the 1960s. At a pop-up Sunday yum cha I did, this item was the most popular. At yum cha, dumplings dominate the menu, or rather trollies, but don’t overlook the plates of Chinese meats (duck, pork and chicken). Such delicious foods scream for a palate-cleansing, cold Asian pale or light lager.