Char siu
叉烧 / 叉燒 · caa1 siu1 (jyutping)
Cantonese roast pork, marinated in a sweet and savory mix and glazed with honey or maltose; the name means 'fork roasted'.
What it means
Char siu (叉燒) is a Cantonese roast meat, usually pork. The name means 'fork roasted'. Wikipedia lists boneless pork collar or shoulder as the typical cut, with loin, belly and neck end also used. Made With Lau and The Woks of Life both recommend a fatty cut such as shoulder.
The marinade is sweet and savory. Wikipedia names hoisin sauce, soy sauce, Chinese wine and five-spice powder, and The Woks of Life adds sugar, garlic, white pepper and sesame oil. After roasting, the surface is brushed with maltose or honey for a shiny glaze.
The red color has traditionally come from red fermented bean curd and red yeast rice, according to Wikipedia, while many modern versions use red food coloring. Siu mei shops, which specialize in Cantonese roast meats, hang char siu in the window.
A common mix-up
'BBQ' on an English menu does not describe the method. The Chinese name means fork roasted, and the sources describe oven or rotisserie roasting.
Questions people ask
What cut of pork is char siu?
Wikipedia gives boneless pork collar or shoulder as typical, with loin, belly and neck end also used. Recipes from Made With Lau and The Woks of Life use shoulder.
Why is char siu red?
Wikipedia says the color traditionally came from red fermented bean curd and red yeast rice, and that modern versions often use red food coloring. Made With Lau lists fermented bean curd or optional coloring.
Sources & further reading
Background and preparation references. Our descriptions are editorial summaries, not restaurant reviews.