Char Siu Pork

Chashu, also spelled char siu or cha siu, is a Cantonese technique for roasting or oven-glazing pork in a sweet and savory marinade. The name comes from the Cantonese for fork-roasted, a reference to the traditional method of hanging strips of pork over a flame on long skewers. A classic marinade combines soy sauce, oyster sauce, honey, five spice powder, and rice wine, building the glossy, caramelized crust the dish is known for. The pork is basted repeatedly during cooking to layer the glaze. Pork shoulder or pork belly are the most traditional cuts, but any fattier piece of pork responds well to the technique.