I dedicate this recipe to my husband who's eating his way around China. Please leave the pigs ears recipe ideas behind and make this on your return.

This is one of those lazy posts that I’ve had sitting in my drafts folder for about 2 months now. I have lots of others too, in various forms of shabbiness that will hopefully one day see the light of day. This however sparked an interest in smoking (insert joke about which end of the fish do you light) in general that has opened up a whole new world. Since realising how easy it is to do some casual smoking at home with nothing more than a gas burner, a wok, and a steamer of some description, I’ve turned my hand to many different things. Smoking onions, garlic, capsicum, and soon plan to get a slab of beef brisket in there and made some home made pastrami.