1, barbecue sauce: 2 tablespoons Korean Chili sauce, 1 tablespoon cooking wine (Taiwan Province rice wine, produced in Fujian, has a strong aroma and is better than ordinary cooking wine in curing meat. ), 1 tablespoon onion, ginger and garlic, 1 tablespoon sugar, 1/2 tablespoons sesame paste, 1 tablespoon Korean Chili powder (put less because the spicy sauce is already quite spicy), 1 tablespoon sesame oil and 2 tablespoons cold water. Mix all these together and stir well. 2. Marinate the pork belly with the prepared "Korean barbecue sauce" for about 3 hours. Cover the meat bowl with plastic wrap and put it in the refrigerator. 3. Take out after pickling. Spread it flat on the baking tray tin foil. Preheat the oven to 200 degrees, and then bake in the oven for 5 minutes. The roasting time depends on the thickness of the meat. If the knife is too thin, 2-3 minutes is enough. Roast for too long, the meat will get old and not delicious.