1. Blanch the pork belly in boiling water until the surface becomes white, then remove and drain. Mix soy sauce + oyster sauce + salt + sugar + longan honey to make a juice for later use
2. Put 1 teaspoon of salad oil in a pot that can be put in the oven (except for the portion), fry the pork belly until it is red and lightly browned on both sides, and add rice wine
3. Open the lid and simmer until it boils to large bubbles. Wait for about 10 seconds (the bubbles are slightly reduced) and then add the juice. Add the juice to the pot and continue to boil. Turn to low heat, cover and simmer for about 20 minutes
4. Cut the pepper in half (remove the seeds if you are afraid of hotness), wash the garlic and cut into long pieces
5. Add chili + garlic white to a cast iron pan, then cover and continue to simmer for about 10 minutes. After turning off the heat, take out about 50 ml of the soup from the pot and set aside
6. Then put the 5 pots into the oven, cover with tin foil, and bake at 200 degrees for 20 minutes
7. Then take out the meat and turn it over, pour the soup with method 5, remove the tin foil and return to the oven, and lower the temperature to 170 degrees C and continue to bake for 15 minutes
8. Take out the roasted pork belly strips, slice them and serve with raw scallions
