RUM AND QUE: Char Siu Sauce – 300ml

Chinese-BBQ, bottled

Char Siu is Rum and Que's take on the classic Chinese barbecue sauce — the glossy, sweet-savoury lacquer behind proper char siu pork. Use it as a marinade, a glaze or a finishing sauce and you're one bottle away from takeaway-shop flavour at home.

The flavour

Sweet and deeply savoury, with the rounded, slightly caramelised profile that defines char siu. It's built to glaze and gloss, turning sticky and burnished as it cooks rather than sitting sharp or thin.

How to cook with it

• Marinate pork scotch or belly strips for a few hours, then roast and baste for classic char siu.
• Glaze chicken thighs or wings in the last minutes on the grill for a sticky, lacquered finish.
• Toss through noodles or fried rice for an instant sweet-savoury BBQ hit.
• Brush over pork ribs as an Asian-style glaze instead of a Western BBQ sauce.
• Use as a dipping sauce for bao, dumplings or spring rolls.

In the bottle

A glossy, deep-amber sauce that pours thick and clings to meat. It caramelises quickly under high heat, so glaze towards the end of the cook and watch it turn sticky and burnished.

Ingredients & Dietary

Ingredients: Full ingredient statement to be confirmed from the physical label.

Dietary: Dietary claims and allergens to be confirmed from the physical label — always check the label for the most accurate ingredient, allergen and nutritional information.

The Rub Smuggler's Verdict

Smuggled more than a few pork bellies out of the kitchen glazed in this. Season the pork with Four Saucemen The Pork Rub, roast and lacquer with Char Siu, then bring the noodles to life with a swirl of Danny Balboas Juice Head. Baste in thin coats so it builds gloss instead of burning.