1.Make the mother sauce first by blending 1 yellow pear, 1 medium onion, 40g peeled garlic, 2 stalks leek, 180ml light soy sauce, 1/4 honey and 1 tsp black pepper into a saucy paste. Store in a glass jar and refrigerate for 1 day. 2.Heat up a combi to 240 °C and used Vision Grill Diagonal GN 1/1. Grill the marinated pork belly slices on each side for a few minutes until they are crisp and golden brown around the edges. Strain the grilled pork of any excess oil.