Plum and Soy Butcher’s Deli Pork Boneless Loin

Servings 4
Cook time 4-5 minutes

Alternate Cuts
Pork Boneless Shoulder

Ingredients
• 4 Butcher’s Deli Pork Boneless Loin
• 1 cup plum sauce
• ½ cup soy sauce


Cooking instructions
• Preheat frying pan, BBQ, grill or griddle pan on a medium to high heat.
• Combine the plum sauce and soy sauce together in a small bowl and mix well.
• Brush the sauce on both sides of each of the Pork Boneless Loin.
• Place the steaks onto the BBQ or pan or under the preheat grill.
• Cook for 4 minutes, turning only once during cooking.
• Serve with vegetables and drizzled with a little warm plum and soy sauce.

Sumibi Kushiyaki

This is our recommendation for beer drinkers. It certainly goes well with your favourite beer, be it Heineken, Tiger, Carlsberg, Asahi, Kilkenny, Guiness Stout or even TsingTao.


Ingredients
• 500g Butcher's Deli's thinly sliced pork belly
• 20 green asparagus shoots, finely peeled and with the hard end of the stem cut off
• 20 bamboo skewers (6 inch length)
• Salt

Instructions:
1. Wrap the trimmed and peeled asparagus with a piece of thinly sliced pork belly.
2. Cut wrapped stems into 2 inch piece and thread the pieces onto the bamboo skewer about halfway along their length. One stem makes one skewer.
3. Sprinkle some salt over each side of the skewers.
4. Barbecue for about 5 minutes on a low to medium heat wood charcoal flame, turning every minute until crispy. Serve piping hot while enjoying an ice-cold Japanese draught beer.