John Min Smoked Char Siu

Woof

4 to 6 lbs of boneless skin-on pork belly

1 bottle of Mid-Pac Food Char Siu sauce

Garlic, ginger, and Yoshida sauce to taste

Marinate for 24 to 72 hours

Cook in IP first (35 Min HP, QR)

After IP stage hang in Smoker and smoke at 200 degrees for 2 ½ hours.

I use Kiawe (similar to mesquite) and for longer smoke times I use Mesquite Pellets with Amaz-n gadget. I hang because lying flat will cause it to cook too fast, I want the smoke to permeate into the meat.

Lum's Char Siu sauce?

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