Smoked, Chopped Ham with Sweet & Tangy BBQ Glaze
I stumbled across this genius idea while doomscrolling TikTok (as one does), and at first, I rolled my eyes. Double-cooking a ham a spiraled ham? Isn’t that a one-way ticket to shoe leather? Spoiler alert: it’s not. If anything, double-smoking a ham with glaze, not just reheating it, makes it even more succulent, smokier, and easier to shred right out of the smoker. No smoker? No problem — this is basically a low-and-slow braise dressed up in a sweet, sticky glaze that will make anyone fall in love.
Char Siu Fried Ribs
This recipe originates from one of my favorite blogs, Woks of Life, with the addition of a glaze. If you haven't explored their site yet, I highly recommend it—they offer a treasure trove of information on Cantonese and Chinese cooking. These ribs tend to disappear quickly when I put them on the table—they are crispy yet tender. Plus, I brush them with a glaze similar to the makings of char sui.
Sous Vide BBQ Ribs
This recipe is for the boys and girls that don’t have access to a fancy smoker but want to eat BBQ this summer. Cook these ribs in a sous video machine low and slow before blasting in a hot oven.
Crispy Roast Pork (Hong-Kong Style)
This is a speciality dish of Cantonese BBQ shops in Hong Kong. Pork belly is salted and roasted at two different temperatures to keep the meat moist but the skin crispy.