1. Treat the pork belly thoroughly after buying it.
2. Mix the sauce ingredients evenly.
3. Put the meat in the pot and add water, the amount of water should not exceed the pigskin.
4. Cook until the pork skin becomes darker and the pork becomes grayish white. Remove and brush with the sauce. Do not brush the pork skin.
5. Then wrap the pork with the marinade in tin foil and place it in an airtight container for refrigeration overnight.
6. The next day, take out the pork and absorb the moisture on the skin, put it in a preheated oven and heat it up and down at 200 degrees, and bake it for 20 minutes.
7. Take the pre-roasted meat out and poke holes in the skin with a toothpick.
8. Then sprinkle salt granules on the surface of the pigskin.
9. Put it in the oven again at 220 degrees for about 40 minutes.
10. After the meat has cooled slightly, it can be cut into pieces.
Tips:Poke holes in the skin and sprinkle salt to accelerate the foaming and crisping of the skin. The meat I bought was cut into small pieces from the supermarket, so I tied it with a string so that the meat would not be easy to boil the skin when it was cooked. Large pieces of meat do not need to be tied.
