Garlicky and savory-sweet, this roasted pork is a mainstay of Cantonese barbecue shops and dim sum houses. Aside from eating it straight, which is hard to resist, there are countless uses for it, including as a filling for steamed buns and garnish for wontons in soup. Make a batch of roast pork, and you’ll have enough for a number of different applications. To make the pork look appetizing, char siu (chashāo in Mandarin) is often prepared with food coloring. But chemical coloring isn’t needed here, as the marinade employs dark soy sauce to impart an appealing reddish brown color to the meat. Select a well-balanced and fragrant Chinese five-spice blend that is not too medicinal or too sweet. For an unusual smoky edge, roast the pork over a wood fire, as the pros do in Kuala Lumpur.
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Braise tender pork belly in soy and vinegar, then grill with shishito peppers and toss with ginger and a tangy dressing for bold, savory Filipino dinakdakan.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.