Char siu

Char siu

A rack of cha siu pork
Alternative names	chasu, char siu, chashao, cha sio, char siew (Cantonese), chāshū (Japanese), xá xíu (Vietnamese)
Place of origin	Guangdong, China
Region or state	Greater China, Japan and Singapore (and general Sinophone areas in Southeast Asia and beyond)
Main ingredients	Pork, mixture of honey, five-spice powder, fermented tofu (red), dark soy sauce, hoisin sauce, and sherry or rice wine
Cookbook: Char siu   Media: Char siu

Char siu
"Char siu" in Traditional (top) and Simplified (bottom) Chinese characters
Chinese name
Traditional Chinese	叉燒
Simplified Chinese	叉烧
Jyutping	caa1 siu1
Hanyu Pinyin	chāshāo
Literal meaning	"fork roasting"
Transcriptions Standard Mandarin Hanyu Pinyin chāshāo IPA [ʈʂʰá.ʂáʊ] Hakka Romanization cha-seu Yue: Cantonese Yale Romanization chāsīu Jyutping caa1 siu1 IPA [tsʰaː˥.siːu˥] Southern Min Hokkien POJ chha-sio
Vietnamese name
Vietnamese	xá xíu
Thai name
Thai	หมูแดง [mǔː dɛ̄ːŋ]
RTGS	mu daeng
Korean name
Hangul	차시우
Transcriptions Revised Romanization chasiu
Japanese name
Kanji	叉焼
Kana	チャーシュー
Transcriptions Romanization chāshū
Indonesian name
Indonesian	babi panggang merah

Char siu (Chinese: 叉燒; Cantonese Yale: chāsīu) is a Cantonese-style of barbecued pork.^[1] Originating in Guangdong, it is eaten with rice, used as an ingredient for noodle dishes or in stir fries, and as a filling for chasiu baau or pineapple buns. Five-spice powder is the primary spice, honey or other sweeteners are used as a glaze, and the characteristic red color comes from the red yeast rice when made traditionally.

It is classified as a type of siu mei (燒味), Cantonese roasted meat.