Char siu is the Cantonese-style barbecued pork whose name means “fork roasted.” The phrase refers to the traditional method of suspending strips of seasoned pork on forks or hooks while they roast.
Originating in Guangdong, char siu is a type of siu mei, the Cantonese tradition of roasted meat. Its glossy reddish exterior commonly comes from seasonings such as maltose, soy sauce, Chinese rose wine, and five-spice powder. The meat is roasted until tender, with caramelized edges and a sweet-savory glaze.
Char siu is often served with rice or noodles, but it is also a major dim sum ingredient. Chopped pieces fill cha siu bao, the familiar steamed barbecue-pork bun, and appear in pastries and rice-noodle dishes. It is commonly bought from specialist siu mei shops, especially in Hong Kong.
A frequent mix-up is treating every Chinese roasted pork dish as char siu. The name specifically identifies the Cantonese preparation and its fork-roasting tradition, not simply any pork cooked over heat.