In Chinese this is called char siu, which translates as ‘fork burned’. It refers to seasoned boneless pork, barbecued over an open fire or covered oven on forks. The pork is seasoned with honey, spices, fermented tofu and rice wine. Malt sugar provides its characteristic glaze.
Kylie Kwong, chef, host of a Discovery Channel woking show and cookbook author, recommends the Honey Glazed BBQ Pork at West Villa Restaurant: