- Soak 8 bamboo skewers in water.
- Place all ingredients, except for pork belly, into a medium saucepan over high heat and bring to the boil. Once boiling, reduce to a simmer and cook for 20 minutes for stock to infuse.
- Place pork belly into a pressure cooker and cover with the stock. Seal pressure cooker with the lid and cook on high for 20 minutes, or until pork is tender.
- Once cooked, release pressure from pressure cooker. Remove pork from pressure cooker, reserving stock.
- Dice the pork belly into 24 even pieces. Remove skewers from water and thread 3 pieces onto each soaked skewer. Set aside until needed.
- Place reserved stock into a medium saucepan and place on the stovetop over medium heat. Simmer the stock for about 10 minutes or until reduced by half.
- Heat a grill plate on the stove top or the BBQ over high heat. Brush the pork skewers with some of the reduced stock to glaze and cook on the grill plate about 4 minutes, turning to brown each side, until evenly caramelised.
- Place garlic, ginger and chillies into the bowl of a small food processor and blitz to a rough paste.
- Place a large saucepan on the stovetop over medium heat. Add the peanut oil and the chilli paste and fry until fragrant, about 3-4 minutes. Deglaze the pan with the lime juice. Reduce heat to low.
- Place the chopped nashi pears into the bowl of a small food processor and pulse until a fine dice. Add the diced pear to the pan along with the five spice, shaoxing, black vinegar and soy sauce. Stir well and simmer for 10 minutes.
- Add the plums, brown sugar and ½ cup water to the saucepan. Simmer, stirring occasionally, over a low heat for 10-12 minutes until plums have collapsed and sauce thickens. Season with extra Shaoxing, vinegar and soy sauce.
- Remove from heat and allow to cool before serving.
- To serve, place 2 skewers on each serving plate. Serve with plum sauce on the side