With food, there’s a right way to do things, but it’s probably only right for you. You may like char-siu pork roasted in an oven hanging from hooks like the old Chinatown joints. Or, you may like to sous-vide and finish it on a high-heat grill like me so you get the caramelization of sugar with a bit of char. They’re both acceptable ways to make char-siu pork, but whatever method you take, there’s a right way to roast it in the oven and a right way to sous-vide. Style isn’t an excuse to cook without a standard. Style just determines the set of rules you choose.
Eddie Huang

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