Char siu pork is an emblematic dish of Chinese cuisine, particularly popular in Cantonese gastronomy. Its name literally means "fork-roasted pork," referring to the traditional technique of cooking marinated pork strips on a skewer or fork over a grill. In Latin American countries, this dish is generally known as "Chinese barbecue pork" or simply "char siu pork," retaining its original name. Its sweet and salty flavor, along with its characteristic bright red color, make this recipe a favorite not only in China but also in various parts of the world where Asian cuisine has had an influence.
The origin of char siu dates back to the Canton region in southern China, where it developed as a popular method of roasting meat within the Cantonese community. Traditionally, pork shoulder or loin was used for this preparation, marinated in a mixture of honey, soy sauce, hoisin sauce, and spices, which gives it its distinctive flavor and tenderness. In Latin America, its popularity has grown thanks to the influence of Chinese cuisine in countries such as Mexico, Peru, and Cuba, where it has been adapted into different local variants and styles.
