I was recently invited to the Taste of London Festival to sample a 4 course menu developed using Lee Kum Kee’s new sauce range. My favourite dish of the night was easily the sticky BBQ pork dish, and the best bit is, you can buy their sauces and whip up this tasty meal at home. Compared to the other supermarket brands, Lee Kum Kee’s sauces taste more authentic, and are still reasonably priced. For example, their Premium Oyster Sauce (used in this recipe) is sold at most supermarkets (it’s £2.75 at Tesco).
I’ve adjusted this recipe slightly from the original, as I’ve found this method to be a bit more user friendly when you’re pressed for time, and you still get the same great flavours. Don’t eat pork? I’ve also tried substituting the pork for salmon or chicken and it works really well too. The recipe below uses a barbecue, but feel free to pan fry or grill your pork instead. I’ve tried all methods and they all work well.
Prep and cook time required: 20 minutes (plus marinade time)
- Marinade your pork. Place your pork belly into a bowl and coat in the soy sauce and the ginger. Leave to marinade for at least 30 minutes.
- To cook, light your barbecue. If you are using charcoal, make sure it is fully lit and all the flames have died down, as you want your barbecue to be as hot as possible.
- Put the pork slices on to the grill and cook for 2 minutes before turning. Repeat this process for approximately another 4-6 minutes, or until almost cooked.
- At this point you want to add your Char Siu and Oyster Sauce to the pork and cook for a further 2-3 minutes until charred on both sides. Serve with any remaining glaze.