Char siu — "fork-roasted" pork — is the Cantonese red barbecue preparation that achieves its characteristic lacquered, caramelised, slightly sweet exterior through a specific marinade (soy, hoisin, Shaoxing wine, five-spice, honey, red fermented tofu for colour) and a two-stage roasting technique: initial high heat to caramelise the surface, then moderate heat to cook through, with basting in honey glaze throughout.
- **The cut:** Pork shoulder or pork neck — the fat content (15–20%) is essential. Lean pork becomes dry. - **The marinade:** Fermented red tofu (nám yue) is the traditional colouring and flavouring agent — its characteristic slightly funky, red fermented character produces the flavour complexity no food colouring substitute achieves. [VERIFY] Chan's colour specification. - **The marinade time:** 24 hours minimum. - **The roasting technique:** High initial heat (220°C) for 10 minutes to caramelise the exterior; reduce to 180°C for 20 minutes; baste with honey glaze every 10 minutes. - **The char:** Some char at the tips and edges is correct and intended — the name char siu (fork-roasted with char) literally includes the char in the name.
China: The Cookbook