Remove the rind from the pork, if any. Place the pork into a large ceramic or glass dish.
Coat the belly slices with the marinade for at least 30 minutes, or overnight in the fridge.
To make the glaze, remove the stones from the plums and cut into halves. Roughly chop and put into a food processor with the sauces. Blend until smooth.
Meanwhile halve the remaining plums, remove the stones and brush with glaze.
Prepare the barbecue or grill . If you use a charcoal grill, make sure it is fully lit and all the flames have died down. The barbecue should be as hot as possible.
Place the slices of pork onto the grill and cook for 2 minutes before turning to cook on the other side, making sure the pork is away from any grease flare ups. When the pork is almost cooked, brush with the glaze and also place the glazed plum halves on the grill rack.
Continue to cook until the pork and plums are charred on both sides. Serve with any remaining glaze.
