Wow, you pretty much nailed it for the char siew @usernamerelevant !
On the red colouring side, place like Malaysia does use it for the sauce that marinates it. It just makes the outer skin redder than the siew yok (grilled pork - without any sauce)
Most cook from home char siew hardly use the red colouring anymore.
They do look really delicious! Well done!
That's good to know and really informative @littlenewthings ! The next time I revisit this recipe, I'm hoping to achieve the red color from smoking the meat on a lower heat.
Also, good to hear I nailed it! This was from my first iteration!