Ingredients

• Pork belly: 250g
• Cooking wine: 1 tbsp
• Sichuan pepper powder: A pinch
• Cumin powder: 1 tbsp
• Five-spice powder: 1 tbsp
• Sugar: 5g
• Salt: 5g
• Soy sauce: 2 tbsp
• Oyster sauce: 2 tbsp

Reference:

Want to know how to make Chinese noodle? see here.

Need more information about the sauces? see here.

Need more information about the seasonings? see here.

Instructions

1. Boil the pork belly:
2. Cool and slice: Remove the pork belly from the pot and let it cool slightly (to avoid burning your hands). Slice it every 2 cm, but do not cut through the skin.
3. Marinate the pork: Mix soy sauce, oyster sauce, cooking wine, sugar, salt, Sichuan pepper powder, five-spice powder, and cumin powder. Rub the mixture evenly over the pork, ensuring it is well-coated. Let it marinate for 30 minutes to absorb the flavors.
4. Prepare for baking: Fold baking foil around the edges of the pork belly to create a small box-like shape. Place the pork belly with the skin side up. Use a toothpick or sharp fork to prick the skin densely with small holes. Then, spread a layer of salt grains over the skin.
5. Bake the pork: Preheat the oven to 200°C (392°F). Place the pork belly in the oven and bake for 30 minutes. Since the pork is already cooked, this step is to achieve the crispy skin effect.
6. Remove salt and continue baking:
   • Take the pork belly out, scrape off the salt on the skin with a spoon, and return it to the oven. Bake for an additional 10 minutes.
   • Keep an eye on it during this step to avoid burning. Once you hear sizzling and see the skin develop small crispy bubbles, it’s ready.
7. Serve: