How to make it
Slash the skin of the boneless chicken leg a few times. Rinse the boneless chicken leg and bone-in pork chop and pat dry with paper towel. Add Lee Kum Kee Minced Garlic, half of Lee Kum Kee Black Pepper Sauce, and 1 Tbsp. of cooking oil, mix well, and marinate for about 30 minutes.
Coat a tray with 1 Tbsp. of cooking oil and then place the chicken leg and pork chop on it. Place into an oven pre-heated to 400°F to grill for 15 minutes. Remove the pork chop and put the chicken leg back into the oven to roast for another 10 minutes.
Mix the remaining half of the Lee Kum Kee Black Pepper Sauce with water and boil the mixture into a sauce. Drizzle the sauce over the chicken leg. Place the tomato into an oven pre-heated to 375°F for about 3 minutes and cook the asparagus with boiling water. Plate and ready to serve.