A smoky and savoury pork belly recipe marinated with soy sauce, Shaoxing rice wine and fresh ginger, then grilled with a sweet and tangy plum, hoisin and oyster sauce glaze.
Prep Time: 30 minutes
Cooking Time: 6–10 minutes
Total Time: 40 minutes, plus optional overnight marinating
Serves: 4
Cuisine: Chinese-inspired
Course: Main Dish
Tags: Pork Belly · Plum Recipes · BBQ Recipes · Chinese Recipes · Grilled Pork · Ginger Recipes
Ingredients
For the Pork
- 1kg thinly sliced pork belly
- 3 large plums
For the Marinade
- 4 tbsp Lee Kum Kee Premium Light Soy Sauce
- 4 tbsp Shaoxing rice wine
- 40g fresh ginger, sliced
For the Plum 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
1. Prepare the pork
Remove the rind from the pork belly if it has not already been removed.
Place the pork slices in a large ceramic or glass dish.
2. Marinate the pork
Combine the light soy sauce, Shaoxing rice wine and sliced ginger in a bowl.
Pour the marinade over the pork and coat well.
Cover and refrigerate for at least 30 minutes, or overnight for deeper flavour.
3. Make the plum glaze
Halve the two plums and remove the stones.
Roughly chop the plums and place them in a food processor.
Add the hoisin sauce, oyster sauce and grated ginger.
Blend until smooth and set aside.
4. Prepare the grill
Light the BBQ and allow it to become very hot.
If using charcoal, wait until the charcoal is fully lit and the flames have died down.
Meanwhile, halve the remaining three plums and remove the stones.
Brush the cut sides with some of the plum glaze.
5. Grill the pork
Place the marinated pork belly slices on the hot grill.
Cook for approximately 2 minutes, then turn.
Continue turning the pork regularly, moving it away from any grease flare-ups.
The pork should take approximately 4–6 minutes in total, depending on the thickness of the slices.
6. Glaze and grill
When the pork is almost cooked, brush generously with the plum glaze.
Place the glazed plum halves on the grill.
Continue grilling until the pork and plums are nicely charred on both sides and the pork is fully cooked.
7. Serve
Transfer the grilled pork and plums to a serving plate.
Serve with any remaining plum glaze.
Notes
- Marinate overnight: Leaving the pork in the marinade overnight gives it a deeper flavour.
- Watch the flare-ups: Pork belly releases a lot of fat. Move the pork to a cooler part of the grill if flames become too strong.
- Indoor cooking: Use a grill or grill pan over high heat and cook until the pork and plums are charred on both sides.
- Keep some glaze separate: Reserve a portion of the glaze before it comes into contact with raw pork if you want to use it as a serving sauce.
