500g pork belly, 100g New Orleans marinade, 20g baking soda. Cut the meat into one-pound strips, marinate with New Orleans marinade, and hang the meat after marinating. Brush with baking soda water. Use a fan to bake for five hours. Bake in the oven at 180 degrees for 40 minutes.

500g pork belly, 100g New Orleans marinade, 20g baking soda. Cut the meat into one-pound strips, marinate with New Orleans marinade, and hang the meat after marinating. Brush with baking soda water. Use a fan to bake for five hours. Bake in the oven at 180 degrees for 40 minutes. It’s enough when you see the skin bursting out.

Pork belly (also known as rib meat, three-layer meat) is located in the abdomen of pigs. There is a lot of fat tissue in the pig abdomen, which is also sandwiched with muscle tissue. The fat and lean are separated, so it is called pork belly. "This part of lean meat is also Pork belly is the most tender and juicy. Pork belly has always been the best protagonist in some representative Chinese dishes, such as Jinan Pork, Braised Pork with Pickled Vegetables, Braised Pork with Braised Pork, Braised Pork with Rice, Melon Pork, Steamed Pork with Vermicelli, etc. . Its fat meat melts easily when exposed to heat, and its lean meat does not burn when cooked for a long time.