This is another favorite sino-Japanese dish, which I mentioned when I posted the Ramen noodle. I learned that the original Chinese version is called 叉焼 "Cha-siu" and the pork is indeed grilled. The Japanese version is essentially a pot roast. "Yakibuta" 焼豚 in Japanese means "grilled" pork as opposed to "Nibuta" 煮豚 "simmered" pork. But Japanese use them almost interchangeably, although the words "Yakibuta" or "Chaashuu" チャーシュウ (adapted from the original Chinese pronunciation) are most commonly used for this dish. Even though the main mode of cooking occurs in a liquid, many recipes call for browning the surface (thus, justifying the name "grilled pork" or "yakibuta") before and/or after cooking in a liquid. As I mentioned in the Ramen post, this is by far the most common topping for ramen noodles but there are many other ways to serve up this dish. Here I simply sliced it and served it as h'or doeuvre.