Roasted pork marinade can be said to be different for each family with different flavors and different marinade methods. I'll tell you a method I learned on the Internet:

1. Five hundred grams of pork, twenty grams of ginger, fifteen grams of green onions, fifteen grams of garlic, twenty milliliters of cooking wine, fifteen grams of soy sauce, one tablespoon of dark soy sauce, two tablespoons of Korean barbecue sauce, fifteen grams of oyster sauce.

2. Clean the meat, ginger slices, together with cold water into the pot, add the right amount of cooking wine boiled over high heat. Boil and wait two to three minutes to skim the floating powder, small fire cook thirty minutes.

3. Turn off the heat and fish out the pork with hot water to clean, cut into eight-millimeter thick slices standby.

4. Garlic head patted and chopped, ginger julienne, small onion cut into segments, pork with soy sauce, soy sauce, oyster sauce, Korean barbecue sauce, cooking wine, and onion, ginger and garlic marinade, sealed with plastic wrap and marinated in the refrigerator for two hours.

This method is to cook the meat and then marinate, marinate and then grill, this is particularly tasty, the meat is fat but not greasy particularly flavorful.

You can also use these marinades to marinate raw pancetta, if you are marinating raw pancetta can also add a little Sprite and apple, so it will be more rich in pancetta's mouth, there is the apple's fresh aroma is very tasty.