![]() A rack of cha siu pork | |
Alternative names | chasu, char siu, chashao, cha sio, char siew (Cantonese), chāshū (Japanese), xá xíu (Vietnamese) |
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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 |
Char siu | |||||||||||||||||||||||||
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![]() "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" | ||||||||||||||||||||||||
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Vietnamese name | |||||||||||||||||||||||||
Vietnamese | xá xíu | ||||||||||||||||||||||||
Thai name | |||||||||||||||||||||||||
Thai | หมูแดง [mǔː dɛ̄ːŋ] | ||||||||||||||||||||||||
RTGS | mu daeng | ||||||||||||||||||||||||
Korean name | |||||||||||||||||||||||||
Hangul | 차시우 | ||||||||||||||||||||||||
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Japanese name | |||||||||||||||||||||||||
Kanji | 叉焼 | ||||||||||||||||||||||||
Kana | チャーシュー | ||||||||||||||||||||||||
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Indonesian name | |||||||||||||||||||||||||
Indonesian | babi panggang merah / Cha Sio | ||||||||||||||||||||||||
Khmer name | |||||||||||||||||||||||||
Khmer | សាច់ជ្រូកអាំង |
Char siu (Chinese: 叉燒; Cantonese Yale: chāsīu) is a Cantonese-style 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 cha siu bao 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.
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