Ingredients (for 4):
- Pork belly - 2 catty
- Ginger - 80g
- Spring onion - 80g
- Marinade
- Salt - 2 tbsp
- Sugar - 2 tbsp
- Chinese five spice - 1/2 tsp
- Deep-fried garlic - 2 tbsp
- Garlic - 1 tbsp
- Skin Water
- White vinegar - 1 tbsp
- Chinese Rose wine - 1/2 tbsp
- Salt - 1 tbsp (add later)
- Garlic sauce
- Mustard - 1 tbsp
- Oil - 1 tbsp
- Hoi sin sauce - 3tsp
- Ground bean sauce - 3tsp
- Oyster sauce - 1 tsp
- Soy sauce - 3 tsp
- Shaoxing wine - 1 tsp
- Chinese Rose wine - 1 tsp
- Red taro curd - 1 tsp
- Sugar - 4 tsp
- Sesame paste - 1 tsp
- Deep-fried garlic - 1 tsp
Procedures:
1. Cut the spring onion into sections, and cut the ginger into slices.
2. Wash the pork belly.
3. Heat the pot of water to boiling, then add in spring onion and ginger, as well as the pork belly, bring the water to boiling again and cook for 20 minutes under low heat.
4. Remove the pork belly and flush in water to cool it down. Drip dry and cut on the meat side every 1.5 cm to ensure the meat is marinated well.
5. Mix the marinade ingredients together. Then rub on the pork belly and marinate for 1.5 hours.
6.Mix hot sin sauce, ground bean sauce, oyster sauce, soy sauce, Shaoxing wine, Chinese Rose wine, red taro curd, and sugar well.
7. Heat the saucepan with oil, then add in the sauce mixture. Cook at low heat, then add in sesame paste.
8. Put the special sauce in a bowl for later use.
9. Mix mustard, special sauce, and deep-fried garlic for dipping suace.
10. Remove the marinade from the pork belly. Use the needle to poke the skin repeatedly. Brush the skin water and let it dry for 30 minutes.
11. Pre-heat the oven to 200 degrees. Put the pork belly in, skin up, for 10 minutes to dry it up.
12. Use the needles to poke the pork skin again. Put back into oven and cook for 30 minutes.
13. Wrap the pork with tin foil, leaving only the skin. And put in oven to grill at 250 degrees for 15 minutes.
14. Chop it up and serve with the dipping sauce.
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