Char siu
popular style of Cantonese barbecued pork
Char siu (Chinese: 叉燒; lit. 'fork roasted') is a Cantonese-style barbecued pork. Originating in Guangdong, char siu and its variations are popular in Hong Kong, Singapore, Malaysia, Philippines, Indonesia, Thailand, Cambodia, Vietnam, and Japan. The dish usually consists of boneless pork shoulder marinated with a mixture of hoisin sauce, soy sauce, Chinese wine, and five-spice powder, and glazed with maltose or honey during the roasting process. Traditionally, the distinctive red colour was due to the use of red fermented bean curd and red yeast rice, however red food colouring is now commonly used.
Char siu can be eaten with rice, noodles, or used as an ingredient for other dishes, such as stuffing for buns and pastries. It is typically sold in siu mei (燒味) establishments that specialise in Cantonese roasted meat. In Hong Kong, char siu can be found from local fast-food chains to high-end restaurants, and is widely considered to be a comfort food.
Names
The word char siu is from Cantonese, and means 'fork roasted'. It can also be spelled cha siu.
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