Plum and Ginger Pork Belly [Serves 4-6]

Ingredients 

  • 1kg pork belly, thinly sliced (Remove the rind from the pork, if any) 
  • 3 large plums, remove the stones and cut into halves 

Marinade 

  • 4 Tbsp Lee Kum Kee Premium Light Soy Sauce 
  • 4 Tbsp Shaoxing 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, remove the stones and cut into halves 
  • 2 tsp ginger, freshly grated 

 

Method 

  1. Coat the pork with the marinade for at least 30 minutes, or overnight in the fridge.
  2. To make the glaze, roughly chop the plums and put into a food processor with the sauces. Blend until smooth. Meanwhile brush the remaining plums with glaze.
  3. Prepare the barbecue. Place the pork onto the grill and cook for 2 minutes before turning to cook on the other side. When the pork is almost cooked, brush with the glaze and also place the glazed plum halves on the grill rack.
  4. Continue to cook until the pork and plums are charred on both sides. Serve with any remaining glaze. 

Tips: 

  • Drizzle or dip into some Chiu Chow Chilli Oil for some extra heat