It’s good to know where the food we eat comes from. A lot of the time we know which animal we are eating, but not which part of the animal. Sometimes a cheaper cut can be just as tasty as a prime one, but it’s good to know which cut is best for the dish …
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 …
