The Smuggler's Journal

Every good smuggler's got a few routes outside the usual American canon. Char siu's one of the great BBQ traditions the West doesn't talk about enough - glossy, sweet, a little smoky at the edges.

The Cut

Pork shoulder or pork scotch, sliced into long strips roughly 4-5cm thick.

Smuggler's Pick (and two ways to run it)

Every good smuggler runs a few routes. Pick the one that suits your crew:

• The Classic Run — Rum and Que Char Siu Sauce: the genuine article - a real char siu marinade, not a dupe.
• The Spice Route — Smokes Seasoning Asian Spice BBQ Rub: five-spice backed, rubbed on before the marinade for extra depth.
• The Korean Twist — ChamCham Smoky Gochujang: swap the marinade for a Korean-leaning gochujang glaze instead.

Method

1. Marinate pork strips in char siu sauce for at least 4 hours, ideally overnight.
2. Smoke or grill at 180-200°C, turning and basting with extra marinade every 10 minutes.
3. Cook until internal temp hits 70°C and the edges have caramelised and darkened.
4. Rest 5 minutes, then slice against the grain.
5. Brush with a final glaze of honey and extra char siu sauce before serving.

Serve it with

Steamed rice, or sliced through fried rice and noodles.

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