If you are using a pressure cooker to cook pork belly, usually 15-20 minutes, when the pressure cooker is bubbling with gas, turn on the heat and cook for another five minutes and then turn off the heat, if there is enough time you can let the pork belly in the pressure cooker inside the fifteen minutes, so that the texture will be even more soft and rotten.

If you are using an ordinary crock pot then generally use high heat to cook for about 1 hour , the test method is to pinch the pork belly elasticity, bamboo chopsticks can be inserted into the pork belly, that is, to prove that the fire is just right. It should be noted that in the cooking of pork belly must not be the first salt, such as cooking and then eat salt, otherwise the belly will shrink like a cow's tendon as hard.

First water to the pork belly around the water rinse, and then scissors will be cut open pork belly, clean up the digestive mold inside the pork belly, under the faucet with running water will be rinsed on both sides of the pork belly, cut off the excess oil, the inside of the pork belly towards the outside turn one side to be rinsed.

Then put the pork belly in a basin, add a tablespoon of salt, a tablespoon of vinegar, evenly scratched all over the pork belly, marinate for five minutes, marinate with salt and vinegar for five minutes, and then add an appropriate amount of flour, scratched evenly, continue to marinate for five minutes.

Then use both hands to rub the pork belly repeatedly for about three minutes, and finally two tablespoons of white wine, a tablespoon of soy sauce together with the stirring of the pork belly, and then rinse with water, this time the pork belly white and clean and odorless.