1. After washing the pork belly, blanch it, and rinse after blanching it.
2. Cut the pork belly into small pieces as shown in the picture, without cutting the skin.
3. Mix the light soy sauce, oyster sauce, ginger and shallot powder, cumin powder, black pepper powder, and chili powder to make a marinade. (The marinade is completely whatever I want. Except for the light soy sauce and oyster sauce, I can put whatever I want and the amount is completely free)
4. After the meat is marinated, cover with plastic wrap and store in the refrigerator. (Normal it takes more than two hours to marinate to taste, I marinated for a day.)
5. Poke dense small holes in the skin with a fork, then wrap the meat tightly with tin foil, expose the skin, and apply a layer of white vinegar on the surface of the skin. After baking at 220 degrees for 35 minutes, open the tin foil and bake for another 15 minutes.
6. It was still sizzling when it came out, and there was only a few pieces left before it had time to take pictures. 😂
Tips:1. Pork belly should be selected well. I'm not good at this, so I can only let our Lafayette go out in person.
2. The specific baking time depends on the temper of the respective oven. If you prefer a bit dry and fragrant, you can also bake it for a while.
