1. Ingredients: a piece of pork belly (with skin), five-spice powder, salt, a little baking soda, a little vegetable oil, and plum sauce.

2. Wash the pork belly first, boil it in water until it is 7 layers cooked, pick it up, pour it in cold water, and then dry it or wipe it dry with kitchen towels.

3. Use a fork or bamboo skewer to prick numerous small holes in the skin of the meat.

4. Use a knife to make a cut on the lean meat side every 2 to 3 centimeters, almost to the skin.

5. Sprinkle allspice powder on the lean meat noodles, sides and gaps, and spread evenly.

6. Sprinkle freshly ground sea salt on the lean meat noodles and the gaps on the sides, and spread evenly.

7. Spread a little baking soda on the surface of the meat skin, be sure not to add too much, and then sprinkle with freshly ground sea salt.

8. Use a few bamboo skewers to skewer the meat to prevent it from deforming and curling during grilling.

9. Wrap the lean meat noodles and sides with tin foil, leaving the skin part, and marinate for at least an hour.

10. Marinated pork (if it has been refrigerated, take it out in advance and return it to room temperature).

11. Preheat the oven to 240 degrees Celsius, use the grill setting, and bake for 25 to 35 minutes until golden in color.

12. Take it out, scrape off the burnt part with a knife, then apply a little oil and continue baking for about 10 minutes.

13. Finally, let it cool slightly until it is no longer hot, then you can cut it into pieces and serve it on a plate, and serve with your favorite sauce.