London is currently in the grip of an almighty heatwave (seriously, it’s crazy hot for England), so we thought it was high time that we did a BBQ recipe to match the blistering temperatures. After all, what better time to cook over a flaming hot grill than during 30-degree weather?!

Today’s recipe is inspired by our Mum’s sticky roast pork belly strips. Instead of the kind of roast that our friends had on Sundays, the classic English type with potatoes, cabbage, gravy and so on, our family roast was decidedly Chinese: thinly sliced pork belly strips, roasted low and slow in the oven with a hoisin sauce marinade, served with rice (of course!) and a garlicky, hoisin-y sauce. Delish!

I like to think of pork and hoisin sauce as the Jay-Z and Beyonce of Cantonese food – a proper powerhouse match. This recipe showcases these two ingredients at their very best. As New Zealanders we love a good BBQ, and as Chinese cooks we love a bit of caramelised and charred hoisin sauce. Best of all, the recipe is an absolute doddle!