1. Five hundred grams of pork belly, twenty grams of ginger, fifteen grams of onion, fifteen grams of garlic, twenty milliliters of cooking wine, fifteen grams of soy sauce, one tablespoon of soy sauce, two tablespoons of Korean barbecue sauce and fifteen grams of oyster sauce.
2. Wash the pork belly, slice the ginger, put it into the pot with cold water, add a proper amount of cooking wine, and boil it over high fire. After boiling, wait for two to three minutes, skim off the floating powder and cook for 30 minutes on low heat.
3. Turn off the fire, remove the pork belly, clean it with hot water, and cut it into 8 mm thick slices for later use.
4. Chop garlic, shred ginger, cut shallots into sections, marinate pork belly with soy sauce, soy sauce, Korean barbecue sauce, cooking wine, onion, ginger and garlic, seal with plastic wrap, and marinate in the refrigerator for two hours.
This method is to cook pork belly first, then marinate it, and then bake it. This is especially delicious. Pork belly is fat but not greasy.
You can also marinate raw pork belly with these gravy. If it is braised raw pork belly, you can also add a little sprite and apples, which will enrich the slogan of pork belly. The smell of apples is very delicious.