The delicious sweet and sour taste of char siu: a typical dish of Cantonese cuisine

Char siu is a traditional dish of Cantonese cuisine, specifically a type of roast pork that stands out for its sweet and sour taste and distinctive bright red color. Its name, in Cantonese, translates to “fork roast,” referring to the traditional technique in which the meat is skewered on a long metal fork and roasted over a fire or in an oven.

While this dish is originally from China, it has become a popular food in other parts of Asia, including Hong Kong, Macau, Singapore, and Malaysia. In ancient China, pork was cooked as an offering to the gods or as a festive dish. Today, char siu is common especially in restaurants specializing in Chinese barbecue. It is often found on display, hanging in glass cases, which is typical of the presentation of grilled meats.

This meat is usually served in thin slices and accompanied by white rice, noodles or as part of other preparations. It is often included in dishes such as:

• Char Siu Bao: consisting of steamed buns filled with roast pork.
• Char Siu Fan: A simple dish of white rice with chunks of char siu on top.
• Char Siu Noodles: These are wonton-style noodles with roast pork chunks.

It can also be served with sauces such as soy sauce or a slightly sweet sauce made from the leftover marinade. As for how it is eaten, chopsticks are used to pick up the slices of meat, which are generally tender and juicy.

Char siu is known for its flavor, which combines sweet, salty and umami. Sugar or honey caramelizes during the roasting process, creating a sticky, shiny surface. The inside of the meat is usually tender and juicy, thanks to the marinade.

How to prepare char siu at home

1. Ingredients:
   • 500 g of bacon or pork loin
   • 2 tablespoons hoisin sauce
   • 1 tablespoon light soy sauce
   • 1 tablespoon dark soy sauce
   • 2 tablespoons of honey or sugar
   • 1 tablespoon rice wine or sake
   • ½ teaspoon Chinese five spice
   • 1 teaspoon sesame oil

Red food coloring (optional)

Marinate the meat: In a bowl, mix the soy sauces, hoisin, honey, rice wine, five spices and sesame oil. If you want to get the traditional red color, you can add a small amount of red food coloring. Place the pork in the mixture and let it marinate for at least 3 hours, preferably overnight.

Roast: Preheat the oven to 190°C. Place the pork on a baking tray and roast for about 25-30 minutes, turning the meat halfway through and glazing it with the remaining marinade.

Grill final: For a caramelized finish, you can put the meat under the grill for 5 minutes or until golden and shiny.

Serve: Let it rest for a few minutes before cutting it into thin slices and serving with rice, noodles or vegetables.