How to Pronounce chasu

Meaning and Context

Char siu, often romanized as chasu, is a quintessential Cantonese barbecue dish renowned for its glossy, crimson exterior and a perfect balance of sweet, savory, and subtly smoky flavors. The name directly translates from Cantonese as "fork-roast," a reference to the traditional method of skewering long strips of seasoned pork shoulder with long forks or hooks and roasting them in a covered oven or over an open fire. This cooking technique allows the meat to baste in its own juices and the signature marinade—a complex blend of honey, hoisin sauce, fermented bean curd, five-spice powder, and red yeast rice or other coloring agents—resulting in tender, succulent pork with caramelized edges. A cornerstone of Cantonese cuisine, char siu is a versatile staple found hanging in the windows of Chinese barbecue shops (siu mei) and is commonly served over rice or noodles, used as a filling for bao buns, or incorporated into fried rice and other dishes, making it a globally recognized icon of Chinese roast pork.

Common Mistakes and Alternative Spellings

The primary term is the Cantonese "char siu," which leads to several common romanizations and frequent misspellings in English. The most accepted spelling is char siu, but char siew is also a standard variant in Southeast Asia, particularly in Malaysia and Singapore. The Japanese borrowing, chāshū, refers specifically to a seasoned, braised or roasted pork belly used as a ramen topping, which is distinct in preparation and flavor from the Cantonese original but shares etymological roots. Common misspellings and typos arise from phonetic interpretations and autocorrect errors, including "chasau," "charsu," "cha siu," "char shu," and "cha shu." It is also frequently incorrectly written as two words ("char siu") when it is properly a single term, though the two-word version is widely understood. Confusion with the Japanese term can also lead to the erroneous hybrid spelling "chashu siu."

Example Sentences

The lunch special featured a generous portion of fragrant jasmine rice topped with glistening chasu and a side of blanched bok choy.

For an authentic taste of Hong Kong, visit the siu mei counter where the master butcher expertly slices the char siu directly from the hook.

While the ramen's rich tonkotsu broth was excellent, the tender slices of Japanese-style chāshū pork belly were the true highlight.

A common mistake for home cooks is overcooking the pork, which can cause the precious honey in the char siu marinade to burn and turn bitter.

Many food historians note that the vibrant red hue of traditional chasu was originally achieved using red yeast rice, though modern commercial preparations often use food coloring.

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