Pork Belly Char Siu with Char Siu BBQ Sauce

Historically speaking, Cantonese char siu pork utilized the shoulder meat, cut in the strips, marinated, and hung over direct charcoal heat. The barbecue vessel is also dug into the ground to provide better insulation. This is what we in the barbecue business call “hot and fast,” where meats are cooked at 375°F (190°C) or higher, which lends itself to a faster cooking time. I came up with the idea to smoke the char siu low and slow, utilizing a Central Texas-style offset smoker, to incorpor