You’ve probably seen Char Siu or Chinese barbequed pork at all you can eat Chinese buffet restaurants or in special fried rice (the red in Char Siu is unmistakable).
“Char siu” literally means “fork burn/roast” 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.
This Char Siu Recipe is great for using up leftover roast pork, you can serve with noodles like I have or serve with rice or even on a bun (Char Siu Baau).