Char siu — Cantonese barbecued pork — hangs in the windows of every roast meat shop in Hong Kong and Guangzhou. The pork is marinated in a sticky, sweet-savory mixture of hoisin, honey, five-spice, and fermented red bean curd, then roasted at high heat until the edges caramelize into charred, lacquered perfection. The name literally means “fork roast,” referring to the traditional method of roasting on long forks over an open fire.