Char siu, also known as Chinese barbecued pork, is used in a variety of applications; you’ll find this delicious meat, with its often bright red exterior, on top of ramen, diced in fried rice, as a filling in char siu bao (steamed pork buns), and even served plain, arranged beautifully on a plate. The characteristic red crust is best achieved with the addition of food coloring, but I opted to go without it and still had a gorgeous deep red hue on the outside. I chose to make this using pork shoulder, but for something more decadent, you can use pork belly.