After our journey to Chinatown, we prepped and cooked some ribs, first in the kitchen and then out on the fire. We smoked the ribs and made a simple cilantro cucumber salad as a side.

Courtesy of Fairway Market’s executive vice president Dan Glickberg and chef Mitchel London, this Chinese version of barbecued ribs gets its sweet and sticky glaze from honey, garlic and five ...

Some places offer different toppings, where the usual suspects are braised chicken feet with mushroom or curry with chicken or pork ribs. Even poached chicken can be used as a topping as seen in Koon ...

Siu mei became a popular export everywhere Cantonese cooks went — especially char siu, the juicy, red-tinged, salty-sweet pork that routinely tops bowls of ramen in Japan and fills banh mi ...

This char siu recipe uses quick-cooking, lean pork tenderloin marinated and basted in char siu sauce for a quick and easy dinner.

Note: Pulled pork goes well with just about everything, and this char siu marinade takes it to a whole new level. However, my big tip here is patience — it's a one-pot wonder — and you must ...

The pork gets cold-smoked for 10 to 12 hours before being hot-smoked for 3 to 4 hours. The char siu is then cubed and added to Paradise Dynasty’s egg fried rice.

Char Siu Cauliflower Roast cauliflower takes on the flavors of Cantonese-style char siu barbecue pork, with an intense savoriness, deeply caramelized edges and salty-sweet seasoning.

From top left, clockwise: Gochujang glazed pork ribs, Shepherd’s Pie, smoked brisket loco moco with Hawaiian macaroni salad, smoked char siu pork belly fried bao buns, 1836 pinto beans, brisket ...