Method

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1. Slice the pork with a diamond pattern across the fat side.
    

2. Mix Lee Kum Kee Char Siu Sauce and Lee Kum Kee Black Bean Garlic Sauce and marinade the pork. Leave to marinate for at least 8 hours in the refrigerator.
    

3. After refrigerating the meat, take it out of the refrigerator and let the meat rest in a bowl for a while, so all the excess marinade falls in the bowl.
    

4. Mix the leftover marinade with the Lee Kum Kee Char Siu Sauce and Lee Kum Kee Soy Sauce to make a glaze.
    

5. Grill or (even better!) barbeque the meat until the meat is crispy on the outside and tender on the inside, while regularly brushing the glaze over the meat. Continue until you have a core temperature of 70 degrees. Put a satay stick in the meat, if the moisture that runs out of the meat is transparent, you are good to go.