Chasui not Chasu?

Looks good. Did you use pork belly? Is chasui made w/ pork belly or pork loin or shoulder?

I like chasui and chasu, but really love either wu shing pai gu (sp? - 5 spice braised pork belly) or kakuni. Both are kind of similar with some differences in spice.

Char siu, not char sui. Can also be spelled cha su or cha siu.

Fatty cuts like pork butt or shoulder work best (I used shoulder). I did use Chinese five-spice powder.

Oopps. Sorry. I'm not really familiar with cantonese, only mandarin. So, perhaps I'm not saying it phonetically correctly in cantonese. Neither spelling sounds like how it's called in mandarin. But i was kind of kidding with you and was asking why char siu (chinese) rather than cha su (japanese).

Anyway, looks tasty. I loved it when i was younger (and still like it); but now i prefer wu shing or kakuni.

Well, I'm half Japanese and half Chinese, so there's that. It gets confusing even for me.