<P> Cha siu (Chinese: 叉燒; Cantonese Yale: chāsīu) is a popular way to flavor and prepare barbecued pork in Cantonese cuisine . It is classified as a type of siu mei (燒 味), Cantonese roasted meat . </P> <P> Pork cuts used for cha siu can vary, but a few main cuts are common: </P> <Ul> <Li> Pork loin </Li> <Li> Pork belly - produces juicy and fatter cha siu </Li> <Li> Pork butt (shoulder) - produces leaner cha siu </Li> <Li> Pork fat </Li> <Li> Pork neck end - very marbled (jyu geng yuk) </Li> </Ul> <Li> Pork belly - produces juicy and fatter cha siu </Li>

Which part of pork to make char siew