Ingredients:

• All-purpose rub seasoning by Doyon Després
• Pork flank (a 2.5 kg flank yields about 15 lollipops)
• Bacon (1 slice per lollipop)
• 10 slices of Calabrese
• 4 large black plums
• 150 ml ketchup
• 10 g ginger
• 4 garlic cloves
• 1 jalapeño pepper
• 2 green onions
• ½ cup maple syrup
• 15 g cilantro
• 60 ml soy sauce
• 50 ml oyster sauce
• 20 ml yellow mustard
• 20 ml Sriracha
• Wooden skewer sticks

Preparation of the Sauce (yields about 3 cups of sauce):

1. In a blender, place:
• Plums
• Garlic
• Ginger
• 1 green onion
• Jalapeño
• Cilantro
• Soy sauce
• Oyster sauce
• Ketchup
• Maple syrup
2. Blend until smooth.

Preparation of Pork Flank:

1. Preheat your BBQ or smoker to 250°F.
2. If the skin is still on the flank, remove it. You can also trim some of the fat if desired since pork flank is already quite fatty.
3. Cut the flank into pieces approximately 4'' x 1'' x 1''.
4. Coat the pieces on all sides with yellow mustard and Sriracha.
5. Season the pieces with the all-purpose rub by Doyon Després.
6. Wrap each piece with a slice of bacon and season again with the all-purpose rub.
7. Skewer the pieces onto the wooden sticks.
8. Place the skewers on the BBQ and cook for about 1.5 hours or until the internal temperature reaches 165°F.
9. Slice about 10 slices of Calabrese.
10. Cook the Calabrese slices in a pan until crispy.
11. Finely chop the Calabrese to make a crumble.
12. Glaze the lollipops with the sauce at least twice on each side, continue cooking until they reach an internal temperature of 205°F.
13. Remove from the BBQ.
14. Sprinkle the Calabrese crumble over the lollipops.
15. Add finely sliced green onion on top.
16. Serve with the sauce and enjoy.

Products used

All purpose Dry Rub - 290 g - Doyon Després - Doyon Després
Classic II Built-in Charcoal Grill
Hardwood Charcoal - 18 lb
Combined Vegetable Slicer and Cutter Mixer
7" Santoku Knife - Premier