Ingredients
-
1kg thinly sliced pork belly
-
3 large plums
Marinade
-
4 tbsp Lee Kum Kee Premium Light Soy Sauce
-
4 tbsp Shaohsing rice wine
-
40g freshly sliced ginger
Glaze
-
2 tbsp Lee Kum Kee Hoisin Sauce
-
2 tbsp Lee Kum Kee Premium Oyster Sauce
-
2 large plums
-
2 tsp freshly grated ginger
Method
-
Remove the rind from the pork if not already rindless. Put into a large ceramic or glass dish.
-
Mix all of the marinade ingredients, then coat the belly slices. Cover and marinate for at least 30 minutes or overnight in the fridge.
-
To make the glaze, halve and remove the stones from the plums, roughly chop then put into a food processor with the Hoisin and Oyster sauce. Blend until smooth.
-
To cook, light your BBQ. If you are using charcoal, make sure it is fully lit and all the flames have died down. You want your BBQ to be as hot as possible.
-
Meanwhile halve the remaining plums, remove the stones and brush with glaze.
-
Put the slices of pork onto the grill and cook for 2 minutes before turning. Repeat this process moving the pork away from any grease flare ups. When the pork is almost cooked, (this normally takes 4-6 minutes), brush with the glaze and also place the glazed plum halves on the grill rack.
-
If you prefer to cook indoors, heat your grill to high and repeat the process in step 4.
-
Continue to cook until the pork and plums are charred on both sides. Serve with any remaining glaze.