haʊˈɛvɚ, wˌaɪl ðɪ ɚɹˈɪdʒɪnəl kˌæntoʊnˈiːz vˈɜːʒən ɪz ɹˈoʊstᵻd ˈæftɚ mˈæɹᵻnˌeɪɾɪŋ ɪn ɐ swˈiːt sˈɔːs ðæt ɡˈɪvz ɪɾ ɐ ɹˈɛd kˈʌlɚ, ðə dʒˌæpənˈiːz vˈɜːʒən ɪz ɪnstˈɛd stˈuːd ɪn hˈʌni ænd sˈɔɪ sˈɔːs ænd ɪz ɪn lˈaɪt bɹˈaʊn kˈʌlɚ .
However, while the original Cantonese version is roasted after marinating in a sweet sauce that gives it a red colour, the Japanese version is instead stewed in honey and soy sauce and is in light brown colour .