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Char siu maltose

Maltose - Sellec

2 tbsp maltose (or honey) If you're using pork loin, cut the pork along the grain, into 2 strips about 2 (6 cm) wide and 1 (3 cm) thick. Skip this step if using tenderloin. Prepare the marinade and the glaze the day before you cook Making a basting sauce with maltose for our Char Siu pork. While its best known use may be for roasted meats and poultry, it is also used extensively in Chinese baking (mooncakes, breads, and pastries) and candy making Char Siu (Cantonese barbecue pork) 1 Tbsp. ginger juice (squeeze diced ginger in a garlic press, or chop finely and press with back of spoon to release juices) In a large bowl, mix all marinade ingredients together (except maltose/honey), breaking up fermented bean curd cube, and stir to a smooth consistency

That is why pork with some fat like pork belly and sirloin is the best for Char Siu. Maltose is very viscous, and it looks like thick honey. It helps to let the marinade stick to the pork and caramelized quickly to impart the color. However, I prefer to use honey as it is more flavorful and easier to handle Maltose is a super thick syrup that's commonly used in traditional Chinese cooking. It is the secret ingredient that gives the char siu its beautiful glossy look. Maltose is made from rice and malt. At room temperature, it's ten times thicker than your regular syrup

Maltose (麦芽糖, Mài Yá Táng) Maltose (麦芽糖, mài yá táng), also known as maltose syrup, is a super thick syrup that's commonly used in traditional Chinese cooking. It is the secret ingredient that gives char siu its beautiful glossy look The traditional ingredients that create the sought after look of Char Siu are red fermented bean curd and maltose syrup. These ingredients can be hard to find however, so in this Instructable I substituted soy sauce and optional food coloring for the red bean curd, and honey/molasses for the maltose. Serves Maltose is important if you want the charsiu to develop a proper lacquered look. It is thick and sticky and not very sweet and it is used to create that glassy coating when the charsiucools down. You can omit it, but the glaze will be more like a sauce which will smear when you slice the charsiu

Char siu (叉烧) is a type of Cantonese roast meat. Char siu (or slightly different spelling, cha siu) is its Cantonese name, but in Mandarin, it is known as cha shao. To make char siu, pork is marinated in a sweet BBQ sauce and then roasted. Over the years, the flavor of the char siu one could get in noodle shops and roast meat restaurants in. The thing is, they're amazingly easy to make at home as well. This authentic char siu recipe will give you excellent results that are even better than buying them from the shop. Ingredients. 1.5kg pork neck or belly (skin and bone removed), cut in 5cm strips. Marinade. 30g (2 tbsp) sugar. 40g (2 tbsp) Hoisin sauc Another important ingredient is maltose, a very viscous ingredient that gives char siu it's shiny glaze. If you don't have maltose you can also replace it with honey, but the sheen might not be as nice as maltose

Maltose: Maltose, a common ingredient in store-bought char siu sauce, is a thick sugar syrup often used in restaurants to give meat a shiny appearance. You can substitute honey or molasses for maltose, but you won't get as shiny of a lacquer. Chinese Char Siu Pork Recip Maltose or Honey. To make Char Siu, maltose (malt sugar) is the preferred sweetener to give the meat a shiny glaze. If you can't get maltose, honey is a good substitute. Taste and appearance may be slightly different but it will work. As for the pork, a chunk of pork shoulder with some fat works best To make char siu, the meat is marinated in a mixture of maltose (you can use honey if you can't find maltose), light soy sauce, 5-spice powder, hoisin sauce (which is a sweet and salty sauce that is made from soy beans), red fermented tofu bean curd, and Chinese rose wine

Char Siu (Chinese BBQ Pork) The Fancy Pants Kitche

  1. Maltose is added to this Char Siu recipe to make the marinade thick and sticky. Some other recipes may use honey instead of maltose. A simple but essential step is to be patient. You need to marinate the pork for at least 24 hours or longer to let the flavor of the marinade penetrates deeply into the inner part of the pork
  2. Unusually, they also serve the char siu with traditional beans cooked to a sticky sweetness with maltose and sugar. Lau Kam Pui is the head roasting chef at the Causeway Bay branch, and in the video above he shows us the trick to choosing the perfect slab of pork with a decent fat to flesh ratio, and the components of the delicious marinade.
  3. Easy to prepare oven roasted Char Siu (Chinese Barbecue Pork). Deliciously sticky, sweet, and savory. Perfect with steamed rice or noodles. Combine maltose, Shao Hsing cooking wine, hoisin sauce, five-spice powder, dark soy sauce, and ½ cup (120mwater in a small saucepan. Stir to dilute maltose
  4. utes. Blate the meat with maltose, honey, or melted brown sugar. Continue to roast for 5
  5. Char Siu sauce (叉烧酱) - bottled or homemade, 1 bottle. We really like our homemade Char Siu sauce, but you can use bottled in a pinch. Lee Kum Kee is the standard, and you can get it online real easily worldwide. Maltose (麦芽糖), 3 tablespoons. This is a sweetener that's going to give the Char Siu sauce its characteristic sheen.
  6. The Glaze - contrary to the common believe, the famous finger-licking sticky glaze on Char Siu is often created by using maltose instead of honey. Since I don't usual keep maltose in my pantry I just use honey which makes an even better glaze. Step by Step Illustration
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Maltose - Chinese Ingredients Glossary The Woks of Lif

Char Siu Marinade • 1 ½ tablespoon maltose • Use the remaining char siu sauce to baste pork when roasting, if using char sui sauce which the pork has been marinated in to baste, simmer the marinade for 5-10 minutes to kill bacteria which may have been left by the raw meat Chinese char siu recipe. Do not touch the maltose with your. Microwave the maltose for 20 seconds or so until the top loosens. This unadorned dish can is available in every corner of the street and each restaurant boasted to have the best secret recipe for the barbecue pork Maltose may be used to give char siu its characteristic shiny glaze Get a big bowl, mix all the Char Siu Sauce ingredients, add the garlic and pork belly and marinate overnight in the fridge. The next day, heat the oven to 400 ° F (200 ° C). Place the pork belly on a wire rack or in a pan lined with aluminum foil. Roast for 15 minutes How to Make Char Siu. There should be soy sauce to some level. It was staple then and still is now. A sugary glaze made from brown sugar or maltose. Hoisin which is sweet potato and spices - a prolific crop in Asia. It adds a deep, robust sweetness. Fermented red bean curd has been made for many, many years

How to make char siu like the Chinese barbecue master

The char siu itself is the mui tau cut (pork collar, or butt) from fresh local pork, with a light maltose glaze that is caramelised till the edges become quite charred. In the rice dish, it's served in just two long, thick chunks for maximum Flintstones-esque satisfaction of biting into a big piece of meat; when ordered à la carte, the char. Visit: http://www.theartofcooking.org/chinese-recipes/char-siu/for more detail information.Ingredients:Pork Shoulder Butt: 2.25 lb or 1 kg Soy Sauce: 3/8 c.. Cantonese Char Siu literally means, Fork burned. The traditional preparation, pork meat is marinated, skewered, and barbecued over a fire to a charred, savory, and sticky sweet perfection. For the pork belly, try to get pork belly that is leaner than bacon. Look for thick layers of much marbled meat with thin layers of fat between 1.1/4 tsp five spice powder. A dash of pepper. 3 Tbsp Shaoxing wine. Method. Combine honey, maltose, dark and light soya sauces, five spice powder and pepper in a saucepan. Keep stirring and heat up lightly. Let cool. Pour the cooled sauce over the pork belly and let it marinate overnight in the fridge. Cover with cling wrap

Maltose (麦芽糖, mài yá táng), also known as maltose syrup, is a super thick syrup that's commonly used in traditional Chinese cooking. It is the secret ingredient that gives char siu its beautiful glossy look. It is often used in processing caramel sauces, candy and jello, juice drinks, wine, dairy products, beer, canned goods, soy. *Maltose, a sugar syrup made from barley, is traditionally used to give char siu that sticky, shiny coating. Aside from the flavor, a benefit of using maltose is that it is extremely thick and tacky, so you just have to baste once and it sticks onto the meat. If you can't find maltose, you can substitute with honey

Char Siu recipe- How to make it as good as Chinese restauran

Char siu is easy to replicate at home and there are plenty of ways to enjoy it - serve as it is, use it to fill steamed and baked pork buns, or try it as a sandwich filling. For the glaze, maltose gives a high shine but doesn't have the floral sweetness of honey, so we like to use a bit of both 3 tablespoons maltose (you can find this at most Asian grocery stores) 3 tablespoons honey. 3 tablespoons hoisin sauce. 3 tablespoons sweet soy sauce. 1 teaspoon Chinese five spice powder. 1 teaspoon white pepper. 2 tablespoons sesame oil. half a head of garlic, peeled and sliced. View the full recipe at momofukufor2.com

Char Siu (Chinese BBQ Pork, 叉烧肉) Omnivore's Cookboo

  1. utes
  2. utes or until the pork is cooked through and a little charred on some edges. Transfer the pork to a cutting board and rest for 3
  3. Instructions . Cut the pork into 1 to 1 1/2 strips. Make the marinade by mashing the cube of bean curd in a small bowl. Stir in garlic, wine, soy sauce, hoisin, oyster sauce, sorghum, honey, Chinese five-spice, red yeast rice powder, and water
  4. Chinese char siu recipe. Do not touch the maltose with your. Microwave the maltose for 20 seconds or so until the top loosens. This unadorned dish can is available in every corner of the street and each restaurant boasted to have the best secret recipe for the barbecue pork. If you have been to chinatown i am sure you have seen glistening and.
  5. During the grilling, don't forget to occasionally bast the Char Siu with the gravy and maltose, which is what gives the Char Siew that glossy sticky glaze. Update 27 Jul 2017 We redid this dish using Mum's favourite Cheong Chan Elephant Brand dark soy sauce (also known as cooking caramel)
HONG KONG: The Best Char Siu in the Universe | Will FlyCha Siu (叉燒, Char Siu, Chinese BBQ Pork) | Healthy Nibbles

Pre-heat the oven to 400F (204C). Once the oven has reached 400F (204C) bake the pork for 20 minutes. Flip the pork and cook for another 20 minutes. For the next 20 minutes, flip and glaze the meat every 3-5 minutes until all the glaze is brushed on Char siu literally means fork roast - char being fork (both noun and verb) and siu being roast - after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire I used to use Maltose for char siu, but switched to using brewers light malt syrup and didn't notice any different. Maltose is a pain to use because it is sooooo thick and sticky - probably the reason why it's used for this :) I would probably use corn syrup instead of molasses if I could not find maltose or brewers malt Maltose may be used to give char siu its characteristic shiny glaze. Char siu is typically consumed with a starch, whether inside a bun ( chasiu baau , 叉燒包), with noodles ( chasiu min , 叉燒麵), or with rice ( chasiu faan , 叉燒飯) in fast food establishments, or served alone as a centerpiece or main dish in traditional family.

Maltose (麦芽糖, Mài Yá Táng) Omnivore's Cookboo

  1. Head to this less-glitzy branch of Sam Woo in Alhambra for an incredibly solid char siu; the maltose-glazed barbecue pork boasts deliciously crisp edges. The duck and white-cut chicken are served.
  2. Maltose is a secret ingredient to perfectly glazed Peking duck, char siu, and mooncakes. Learn the basics of where, what, how, and why we use them Maltose is a secret ingredient to perfectly glazed Peking duck, char siu, and mooncakes
  3. •Maltose This is the stickiest, feistiest sugar superglue on the planet. (Maltose is produced from cornstarch through a double-enzyme technique.) It makes a huge difference in the sticky, sweet final finish on the char siu
  4. Char Siu. Char siu, which is often referred to as Chinese BBQ Pork, is a Cantonese method for roasting pork. The pork is first marinated in a sweet and salty sauce. Red food coloring is also added to the marinade to give the pork its distinctive color. The pork is then roasted over an open fire or in the oven
  5. WHAT IS CHAR SIU? Char siu refers to barbecued pork. It's the most popular type of siu mei in Cantonese cuisine.. The term char siu literally means fork roasted and refers to the traditional method of skewering seasoned boneless pork with long forks and cooking it over an open fire. Different cuts of pork have been used to make char siu, though shoulder cuts seem to be the most common
  6. utes to settle the juices. Then, cut into thin bite-size slices for serving. Char siu goes perfectly with rice or as noodle toppings

Glazed Chinese BBQ Pork (Char Siu) : 5 Steps (with

  1. utes until the marinade is reduced to a quarter of its original volume. After 30
  2. Char Siu is one of the popular dish in a cantonese dim sum restaurant. It is mostly a favourite dish either for the young or old. Dip your tablespoon with maltose onto the hot water, and use another spoon to remove the maltose from the spoon to the hot water. The hot water eases a bit in removing it, as maltose is extremely sticky. Pour the.
  3. Maltose isn't as sweet as other sweeteners and has a particular flavour which adds to the authentic flavour. Authentic in quotes because I just mean it gets the char siu as close to ONE particular char siu bao I used to love from a particular place. Corn syrup is more widely available and is as similar to Maltose as I can find
  4. Char siu's characteristic red tint traditionally comes from red yeast rice, but since it's a bit difficult to find, I replaced it with fermented red bean curd, available at any Chinese supermarket. While you're there, pick up a few other specialty ingredients as well: chu hou paste, rose cooking wine, and maltose
  5. Char siu is a savory Chinese BBQ pork that you can make it home. The meat can be eaten on its own or is also often used in fried rice, or wrapped inside a steamed bun for char siu bao. There's a lot of foods that I always had around the house growing up that I took for granted
  6. Char siu (or slightly different spelling, cha siu) is its Cantonese name, but in Mandarin, it is known as cha shao. To make char siu, pork is marinated in a sweet BBQ sauce and then roasted. Over the years, the flavor of the char siu one could get in noodle shops and roast meat restaurants in Chinatowns around the world developed a signature.

Leslie's Char Siu Recipe - perfected after 9 years

Char Siu Recipe - Healthy Living SG

Char Siu (Chinese BBQ Pork), Restaurant-Style The Woks

Char siu's patented sweet and savory flavor is the result of a combination of several key ingredients: honey, Chinese five-spice powder, red fermented bean curd, dark soy sauce, and hoisin sauce I only mention it to illustrate my dedication to the art form of making scene-stealing sides. And I think all the sides chronicled in this post have achieved lofty heights - yes, even the salad. So without further ado, allow me to present Char Siu Squash, Chestnut Fried Rice, and Asian Pear Salad Char Siu Sauce: 2 pieces Chinese fermented red bean curd. 1 tablespoon maltose or honey. 1 tablespoon Chinese Shaoxing wine. 1 tablespoon soy sauce. 1 tablespoon oyster sauce. 1 teaspoon dark and thick soy sauce. 1 teaspoon five-spice powder. 1/4 teaspoon white pepper powder

How to Make Authentic Char Siew (Cantonese Barbecue Pork

Char Siu recipe does not only mean a sauce; it is a classic pork recipe that is quite popular worldwide. However, the Char Siu sauce is also the most important element of the Char Siu recipe as it makes your pork burst with too much flavor. This tangy sauce is used for seasoning the red-colored, tender pork, which is stuck upon fork skewers Char Siu is one of the popular dish in a cantonese dim sum restaurant. It is mostly a favourite dish either for the young or old. The added charred bits in the pork barbecue adds extra flavour that you simply can't resist. I have made a couple of tries in making char siu, by far this is my best recipe Char siu sauce history. Char siu sauce is the glaze and marinade used on the char siu dish. Char siu (also pronounced cha siu) is one of the most famous Chinese dishes and can be found in restaurants all over the world.It is commonly described as Chinese barbecued pork that is glazed with the char siu sauce +Add into a mixture of red fermented bean curd, 2 tablespoons of red sauce, five spice powder, 2 tablespoons of minced garlic, 1 tablespoon of honey or maltose. Blend them well and add more vegetable oil as well as light soya sauce, dark soya sauce, oyster sauce (1 tablespoon each), 1 tablespoon of sugar, 1 tablespoon of sesame oil and 1. The Cantonese Char Siu McRib is Here. How-To posted an episode of a series.. May 20 at 7:00 AM ·

Char siu secara harfiah bermaksud panggang garpu (siu dibakar/panggang dan cha menjadi garpu, kata nama dan kata kerja) selepas kaedah memasak tradisional untuk hidangan: helai daging babi tanpa tulang yang panjang dibumbui dengan garpu panjang dan diletakkan di dalam ketuhar tertutup atau di atas api [petikan diperlukan].. Pada zaman dahulu, babi hutan dan daging lain yang ada digunakan. This video will show you how to make traditional Char Siu. 这部影片将告诉你如何使传统的叉烧。 This is the best recipe to make Char siu, so check it. Add diced char siu to the wok/pan and stir then add green onions, cook for 1 minute. Add hoisin, sauce dark soy sauce and sesame oil to the pork mixture, stir and fry for one minute. Mix cornstarchand stock together and then add to the pork mixture. Stir well and keep cooking until the mixture thickens, 1 or 2 minutes Char siu, literally meaning roasted on a fork, is one of the most popular and versatile of Cantonese roast meats. From a plate of unadulterated, sliced char siu served as a starter, or offcuts used in dim sum as cheung fun, char siu bao, or char siu so (baked pastries), or diced in a classic fried rice with egg and spring onions, the options are endless Once both sides have a golden crust, add 2 cups of vegetable broth. Simmered for 2 hours, covered. Flip the seitan every 30 minutes until the broth has reduced and the seitan is fully cooked through. Let cool, then chill covered in the fridge for at least 6-8 hours

Hong Kong-style BBQ Pork (Char Siu) 港式蜜汁叉燒 Then brush some (Maltose+water) sauce on top. Broil for 5 to 10 minutes until it is a little bit burnt at the edge. Let it rest for 10 minutes, then slice it. Enjoy **Most char siu recipes will use maltose for the glaze, but it's hard to find if you don't have access to a good Asian store. My glaze is a modified form so you can get a good thick glaze without maltose** Once done, let the meat rest for 10 minutes before slicing and serving Keep the Char Siu Sauce left in the bag. 3. Lower heat to 100°C. Uncover and throw away the foil. Brush the remaining Char Siu Sauce over the pork strips and bake for 5 minutes. 4. Turn over the pork strips and brush the Char Siu Sauce on top of them. Bake for another 5 minutes. 5. Dilute the maltose in hot water and dab it on the pork strips Instructions. marinate overnight the pork tenderloin (do not cut) with 3 tbsp char-siu sauce and 2 tbsp Mirin Japanese rice wine. put the pork tenderloin together with all the marinated sauce into the pan. place the pressure lid. Press: On-Pressure-Hi-Time:6-Start. turn the air valve to seal

Place the pork strips into a casserole. Using a fork, pork all over the pork belly. Then add in the marinade. Blend well so the pork strips are coated well. Cover and leave for at least 2 hours, preferably overnight, stirring occasionally. Pour the marinade into the happy call pan and add 100 ml water Char Siu Ingredients: 1 lb pork butt (cut into 4 pieces) 3 clove garlic (finely chopped) 1 1/2 tablespoons cooking oil Char Siu Sauce: 1 1/2 tablespoons maltose 1 1/2 tablespoons honey 1 1/2 tablespoons hoisin sauce 1 1/2 tablespoons soy sauce 1 tablespoon Chinese rose wine 3 dashes white pepper powde

Best pork for Char Siu. I finally managed to get a Chinese barbecue shop to tell me what cut of meat they use. Pork scotch fillet!! Also known as Pork Neck, Pork Collar or Pork Neck Collar, this is an excellent cut of pork which is ideal for both quick cooking (such as pan seared pork chops) and slow cooking (such as this Slow Roasted Brown Sugar Garlic Butter Pork) SWEET AND STICKY CHAR SIU (CHINESE BBQ PORK) If you love a juìcy, sweet & stìcky char sìu (Chìnese BBQ Pork), try thìs easy recìpe! Delìcìous char sìu ìs achìevable at home ìn an oven or on a grìll! INGREDIENTS Marìnade. 2 tablespoons honey (or maltose or barley malt syrup or fancy molasses (not blackstrap molasses Char siu, also known as Chinese barbecued pork, is used in a variety of applications; you'll find this delicious meat, with its often bright red exterior, on top of ramen, diced in fried rice, as a filling in char siu bao (steamed pork buns), and even served plain, arranged beautifully on a plate Hey Jen - glad that you finally made the char siu. Next time, try it with maltose it just makes it extra sticky gooey-ly good. You can get the maltose online. :) ryan says: December 5th, 2011 at 5:13 pm. just had to give a shout out for Boulder. Its beauty brings inspiration for cooking. Dish looks legit. I'll describe my experience once i.

Char Siu Pork Recipe (Authentic Chinese BBQ Pork) - Hungry Hu

Char Siu (Chinese BBQ Pork), Restaurant-Style | The WoksChar Siu (Char Siew) | Fresh Meals : Learn how to makePassionate Home Cooking: Cantonese Pork, Char Siu

Char siu literally means fork roasted (siu being burn/roast and cha being fork, both noun and verb) after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. It's a Cantonese culinary tradition, and one that we cherish dearly A (very) comprehensive illustrated guide to Cantonese barbecue. Clarissa Wei Oct 09, 2018. Illustrations by Fan Shui-lun with research by Ashley Kung. Cantonese barbecue is a class act. For those who aren't acquainted with it, the genre encompasses a motley of mostly air-dried roasted meats that errs on the sweeter side of things Thick maltose is also added at times for an extra glossy finish. Many restaurants will also add red food coloring to the char siu for a pleasant vibrant color. Traditionally, char siu is fired suspended from hooks over indirect heat in a charcoal clay oven or specially designed Chinese barbecue gas oven (cabinet or refrigerator shaped) This is a Char Siu recipe perfected by Dr Leslie Tay of Ieatishootipost and it is pretty darn good as with most of his recipes. However, the problem with his recipe for me is that it is pretty long and sometimes a little confusing. (I know my instructions can be pretty confusing too)

Maltose syrup is often used in processing dairy products, soy sauce, bean pastes, juices, candy, and beer, but it's famously used as an essential ingredient for the glaze on char siu pork, giving it a shiny red texture. Other popular dishes that use maltose syrup include Beijing roast duck, mooncakes, and sticky rice Sous Vide Char Siu (叉烧肉) Posted by Choosy Gourmand September 22, 2020 September 22, 2020 Posted in Chinese, cooking, recipes, Uncategorized. Fermented Red Bean Curd and Maltose - but I eventually located them at Saraga International Market

Char Siu Recipe: How to Make Chinese BBQ Pork - 2021

GoodyFoodies: Recipe: Homemade Char Siu 叉燒 (BBQ Pork)

Char Siu Pork Chow Mein. Left over char siu pork, sliced, • nests egg noodles, • green bell pepper, sliced into fine long strips, • spring onions, sliced lengthwise into thin strips, • level tsp crunchy garlic chilli oil, • light soy sauce, • dark soy sauce, • salt, 15 mins. 2-3 servings. Jennifer Su Cha siu bao is a Cantonese barbecue-pork-filled bun (baozi). New!!: Char siu and Cha siu bao · See more » China. China, officially the People's Republic of China (PRC), is a unitary one-party sovereign state in East Asia and the world's most populous country, with a population of around /1e9 round 3 billion. New!!: Char siu and China · See. Siu ngaap (烧鸭) or roasted duck is first soaked in marinade of star anise, peppercorns, green shallots, ginger, cassia buds, cloves, and salt. The exterior is rubbed with a vinegar and maltose sugar coating, to gives its signature sweet taste 1. For the char siu, mix all the ingredients together (apart from the iberico pluma). Trim any silverskin from the pork and use a spiked tenderiser to punch holes into the meat. Flatten the meat with a rolling pin until approximately 1cm thick, then place the pork in the marinade and leave in the fridge overnight. 5 tbsp of caster sugar

chinese barbecue char siu pork recipe | use real butter

Must Try Oven baked maltose marinated char siu, popular dish. RM 18.00 - RM 25.00. Details . Hainanese Chicken Rice & Chinese BBQ. Crispy Roast Pork. Must Try In-house recipes of marination and baked till crispy, never miss this order. RM 18.00 - RM 25.00. Details Serve the char siu sliced with other dishes and rice as part of a Chinese meal, or on top of a noodle soup for a casual bite. Any leftovers, chopped finely, make a fine addition to fried rice. Who here has made Char Siu at home? Tonight, I sort of made an improvisational Char Siu inspired dish using center cut pork chops: I marinated the pork chops in soy sauce (kikkoman type), chopped scallion, grated ginger, sesame oil, chinese rice wine, sherry, and sugar for 3 hours in a vaccum container, and then brushed a commercial Char Siu bbq sauce (LEE KUM KEE) on it, baked for like 30. Char siu, or Chinese barbecued pork, is a sweet and savory Cantonese classic. The name of the dish literally translates to fork-roasted, in reference to how it was traditionally cooked.