Char siu
Char siu
Char siu (pronounced: chahr-sue), also known as barbecued pork or Chinese BBQ pork, is a popular dish in Cantonese cuisine. The term "char siu" literally translates to "fork roast" in English, which refers to the traditional cooking method of skewering seasoned boneless pork on long forks and roasting it over an open fire.
Etymology
The term "char siu" is derived from the Cantonese language. "Char" means "fork" and "siu" means "roast" or "barbecue". This refers to the traditional cooking method where seasoned boneless pork is skewered on long forks and roasted over an open fire.
Ingredients
Char siu is typically made with boneless pork shoulder, pork belly, or pork loin. The meat is marinated in a mixture of honey, five-spice powder, red fermented tofu, dark soy sauce, and hoisin sauce. The marinated meat is then roasted until it achieves a glossy, reddish-brown exterior.
Related Terms
- Cantonese cuisine: The style of cooking from the Guangdong province in Southern China, which includes char siu.
- Hoisin sauce: A thick, fragrant sauce commonly used in Chinese cuisine as a glaze for meat, an addition to stir fries, or as dipping sauce.
- Five-spice powder: A spice mixture of five or more spices used predominantly in Chinese and Taiwanese cuisine and also used less commonly throughout other Asian and Arabic cookery.
External links
- Medical encyclopedia article on Char siu
- Wikipedia's article - Char siu
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