What makes to dei char siew rely mainly on sauce for sweetness?

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To Dei Char Siew's Sweetness Primarily Derives from Sauce Due to Lack of Caramelisation

The "to dei char siew" at The Home Cooking Dishes relies predominantly on its accompanying sauce for sweetness, a characteristic stemming from an absence of deep caramelisation. This particular preparation of char siew, while named after pork belly so fatty it would metaphorically "drag on the floor" (to dei), does not develop the rich, toasted sugary notes typically achieved through caramelisation. Instead, the desired sweetness is largely imparted by the sauce itself, rather than through the natural browning process of the meat's sugars.
Absence of Deep Caramelisation

The defining feature of a superior char siew, according to culinary expectations, is a thick, dark exterior crust formed by intense caramelisation. This process, involving the browning of sugars under heat, creates a complex, toasty sweetness. However, the "to dei char siew" in question lacks this characteristic bark. The meat's sugars are not sufficiently caramelised to impart a deep, inherent sweetness to the pork itself.
Reliance on Sauce for Sweetness

As a direct consequence of the limited caramelisation, the sweetness of this char siew is primarily attributed to the marinade or glaze. The sauce is the main vehicle through which the sweet flavour profile is delivered to the diner. This differs from char siew where caramelisation contributes significantly to the overall taste, adding layers of toasted sugar notes that complement the savoury elements of the pork.
Fat-to-Meat Ratio vs. Flavour Development

The name "to dei" itself highlights a significant fat-to-meat ratio, indicating a cut of pork belly that is exceptionally rich. While this ensures a tender and fatty texture, the preparation method appears to prioritise this textural aspect over the development of deep caramelisation. The focus on the sauce for sweetness suggests a culinary approach that compensates for the missing caramelisation, catering to those who may prefer a less intensely browned char siew but still desire a sweet flavour.

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What makes to dei char siew rely mainly on sauce for sweetness?

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