Yingde Hong Char Siu Pork

Char siu is built on a sweet, sticky glaze, and brewing Yingde Hong directly into that glaze is a natural extension of the dish rather than a gimmick. The tea's malt and honey notes layer right on top of the maltose and hoisin already in a traditional marinade, deepening the color and adding a subtle tannic backbone that keeps the glaze from tasting flat-sweet.

Brew the tea strong and let it reduce alongside the other marinade ingredients — this concentrates the malty character without watering down the other flavors. A short steep with overly hot water can pull out bitterness, so use freshly boiled water that has rested a minute or two, much as you would for drinking the tea itself.

The pork shoulder strips should marinate long enough for the tea-infused liquid to penetrate the meat, not just coat the surface. An overnight rest in the fridge gives the best result, letting the sugars and tea tannins work into the muscle fibers for a more complex, less one-note sweetness than a quick 30-minute marinade.

Roast hot and fast with regular basting, the same technique used for any good char siu, and finish with a final tea-glaze brush before serving. Pair the finished dish with steamed rice and pickled vegetables, and serve with a pot of the same Yingde Hong used in the glaze — the echo between plate and cup is part of the point.