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( July 2015 ) Char siu A rack of char siu pork Alternative names chasu, cha siu, chashao, cha sio and char siew, barbecued meat, xa xiu Place of origin China Region or state Chinese - speaking areas, Japan, Southeast Asia 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 ) in Simplified ( bottom ) Chinese characters Chinese name Traditional Chinese 叉燒 Simplified Chinese 叉烧 Hanyu Pinyin chāshāo Cantonese Yale chāsīu Literal meaning `` fork roasting '' Transcriptions Standard Mandarin Hanyu Pinyin chāshāo IPA ( ʈʂhá. ʂáu ) Hakka Romanization cha - seu Yue : Cantonese Yale Romanization chāsīu IPA ( tsháː. síːu ) Jyutping caa1siu1 Southern Min Hokkien POJ chha - sio Vietnamese name Vietnamese xá xíu Thai name Thai หมูแดง RTGS mu daeng 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 popular way to flavor and prepare barbecued pork in Cantonese cuisine. It is classified as a type of siu mei ( 燒 味 ), Cantonese roasted meat. Contents 1 Meat cuts 2 Chinese cuisine 3 Hong Kong cuisine 4 Southeast Asian cuisine 5 Japanese cuisine 6 Pacific Rim cuisine 7 See also 8 References Meat cuts Pork cuts used for char siu can vary, but a few main cuts are common : Pork loin Pork belly - produces juicy and fatter char siu Pork butt ( shoulder ) - produces leaner char siu Pork fat - fat Pork neck end - very marbled ( jyu geng yuk ) Chinese cuisine A plate of char siu rice Char siu literally means `` fork burn / roast '' ( siu being burn / roast and char 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. In ancient times, wild boar and other available meats were used to make char siu. However, in modern times, the meat is typically a shoulder cut of domestic pork, seasoned with a mixture of honey, five - spice powder, red fermented bean curd, dark soy sauce, hoisin sauce, red food colouring ( not a traditional ingredient but very common in today 's preparations and is optional ), and sherry or rice wine ( optional ). These seasonings turn the exterior layer of the meat dark red, similar to the `` smoke ring '' of American barbecues. Maltose may be used to give char siu its characteristic shiny glaze. Char siu is typically consumed with 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 dining establishments. If it is purchased outside of a restaurant, it is usually taken home and used as one ingredient in various complex entrees consumed at family meals. Hong Kong cuisine In Hong Kong, char siu is usually purchased from a siu mei establishment, which specializes in meat dishes -- char siu pork, soy sauce chicken, white cut chicken, roasted goose, roasted pork, etc. These shops usually display the merchandise by hanging them in the window. As a result, char siu is often consumed alongside one of these other meat dishes when eaten as an independent lunch item on a per - person basis in a `` rice box '' meal. More commonly it is purchased whole or sliced and wrapped and taken home to be used in family meals either by itself or cooked into one of many vegetable or meat dishes which use char siu pork as an ingredient. Southeast Asian cuisine Char siu is often served in a noodle soup as here in Chiang Mai, Thailand In Malaysia, Singapore, Indonesia, and Thailand, char siew rice is found in many Chinese shāolà ( 烧 腊 ) stalls along with roast duck and roast pork. The dish consists of slices of char siu, cucumbers, white rice and is drenched in sweet gravy or drizzled with dark soy sauce. Char siu rice is also a popular food within the Chinese community in Medan, Indonesia, where it is more called cha sio. Char siew rice can also be found in Hainanese chicken rice stalls, where customers have a choice of having their char siew rice served with plain white rice or chicken - flavoured rice, and choose from garlic, chilli and soy sauces. Char siew is called mu daeng ( Thai : หมูแดง, pronounced ( mǔː dɛ̄ːŋ ), `` red pork '' ) in Thailand. In the Philippines, it is known as Chinese Asado and usually eaten with cold cuts or served stuffed in siopao. In Flanders and Holland it 's known by the Indonesian name ' babi panggang '. Vegetarian char siu also exists, usually made from wheat gluten. It can be found in vegetarian restaurants and stalls in South East Asian Chinese communities. Japanese cuisine Chāshū ramen Japanese culture has adapted 叉燒 as chāshū ( チャーシュー ). Unlike its Chinese variant, it is prepared by rolling the meat into a log and then braising it at a low temperature. The Japanese adaptation is typically seasoned with honey and soy sauce, without the red food colouring, sugar, or five - spice powder. It is a typical ingredient in rāmen. Pacific Rim cuisine As a means of exceptional flavor and preparation, char siu applications extend far beyond pork. In Hawaii, various meats are cooked char siu style. The term char siu refers to meats which have been marinated in char siu seasoning prepared either from scratch or from store - bought char siu seasoning packages, then roasted in an oven or over a fire. Ingredients in marinades for char siu are similar to those found in China ( honey, five - spice, wine, soy, hoisin, etc. ), except that red food coloring is often used in place of the red bean curd for convenience. Char siu is used to marinate and prepare a variety of meats which can either be cooked in a conventional or convection oven ( often not requiring the use of a fork or cha ( zi ) as traditional Chinese ovens do ), on a standard barbecue, or even in an underground Hawaiian imu. In Hawaii, char siu chicken is as common as char siu pork, and various wild birds, mountain goat, and wild boar are also often cooked char siu style, as are many sausages and skewers. As char siu grows in popularity, innovative chefs from around the world, especially chefs from around the Pacific Rim, from Australia to California, are using various meats prepared char siu style in their cuisines and culinary creations. See also Cookbook : Cha Shao List of pork dishes Red cooking Spare ribs Food portal References Jump up ^ `` Siu Mei Kung Fu ''. rthk.hk. Radio Television Hong Kong. Retrieved 1 February 2015. Jump up ^ `` Chinese BBQ pork ( char siu ) 蜜 汁 叉燒 ''. Graceful Cuisine. 7 January 2012. Retrieved 9 February 2013. Wikimedia Commons has media related to Char siu. 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spice powder XO sauce Ingredients Beef ball Black bean paste Chenpi Conpoy Fermented black beans Fish ball Fish slice Frog legs Garland chrysanthemum Kai - lan Mantis shrimp Ong choy Pig blood curd Pig 's ear Prawn ball Rapeseed Saang mein Sea cucumber Shahe fen Shrimp roe noodles Spare ribs Suan cai Tofu skin Wonton Yi mein Youmian Zha cai Others Chinese herb tea Dried shredded squid Cantonese restaurant Beijing cuisine Shanghai cuisine Hong Kong cuisine Macanese cuisine Chinese cuisine History of Chinese cuisine Malaysian cuisine by ethnicity Common dishes Malay Ambuyat Ayam bakar Ayam goreng Ayam masak kicap Ayam masak merah Asam pedas Porridge Bubur asyura Bubur kacang hijau Bubur lambuk Bubur pedas Bubur pulut hitam Gulai Ikan bakar Ikan goreng Ketupat Lemang Lontong Mee bandung Muar Nasi ambeng Nasi campur Nasi dagang Nasi goreng Nasi goreng pattaya Nasi kerabu Nasi lemak Nasi tumpang Nasi ulam Pulot tartal Rendang Rojak Sata Satay Satay celup Sup Kambing Ulam Chinese Bakkwa Bak kut teh Banmian Bean sprouts chicken Bubur cha cha Char kway teow Char siu Chai tow kway Chee cheong fun Chwee Claypot chicken rice Curry Mee Duck soup noodles Economy rice / Mixed rice Fish ball Hainanese chicken rice Heong peng Hokkien mee Kangkung belacan Kaya toast Kolo mee Loh bak Lor mee Mee pok Oyster omelette Pan mee Pao Popiah Tong sui Wonton mee Yong tau foo Yusheng Yutiao Peranakan Asam laksa / Laksa lemak Cap cai Mee siam Nyonya Bak Chang Otak - 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Question: what cut of pork is used in chinese food
Answer: Pork loin