That's funny, because I grew up making and consuming Japanese "chashu" and didn't learn that Chinese "char siu" was the same chop suey I'd seen and heard from o

That's funny, because I grew up making and consuming Japanese "chashu" and didn't learn that Chinese "char siu" was the same chop suey I'd seen and heard from old cartoons until recently. Roast pork is a wonderful thing, and while I find a lot of commercial styles cloyingly sweet, the recipe is fairly simple in a convection oven or sous vide with a broil at the end.