Char siu is the glistening, ruby-red barbecue pork hanging in the windows of Chinatown — sweet, sticky, smoky at the edges and impossibly tender. It's one of Cantonese cooking's greatest hits, and the smell of it roasting will bring the whole house to the kitchen.
The good news: you don't need a commercial hanging oven. A home oven, a rack over a tray and a proper marinade get you remarkably close, with those caramelised charred bits everyone fights over.
Serve it sliced over steamed rice with the pan juices, tuck it into fried rice or noodles, or steal slices straight off the chopping board. No judgement here.
