A proper meeting of two small-batch, flavour-obsessed producers!
 
Created in collaboration with Norfolk Smoke Pit, this sausage takes inspiration from the sticky, sweet and savoury flavours of Chinese char siu. Their hand-blended Chinatown BBQ rub runs right through the pork, backed up with hoisin, soy, Shaoxing wine, fresh garlic and ginger.
 
We then take it a step further with chunks of sticky char siu-style pork belly, cooked separately with Chinatown rub and hoisin until deeply caramelised, chilled, diced and folded through the sausage.
 
Fresh spring onion and pak choi bring a little freshness, colour and crunch to balance all that rich pork.
 
This will be sweet, sticky, savoury, garlicky and loaded with five-spice, a VEX sausage with Norfolk Smoke Pit running right through it.