Char siew is the term we give to a long strip of pork shoulder butt, pork loin or pork belly that has been roasted in a marinade typically consisting of maltose (or honey), fermented bean curd, hoisin sauce and Chinese spices. This is a Cantonese dish that is typically found in many local food stalls, such as those selling chicken rice, roast duck and meat and wanton noodles. It is often made into a filling for buns or breads that are sold at the bakeries too. Not just that, the gravy sauce from the char siew is what people love to request for to have together with their plate of plain rice, especially if it’s char siew rice you’ve ordered.
