• Prep Time 720 minutes
  • Cook Time 90 minutes
  • Serving For 8 people
  • Difficulty Easy

Recipe Ingredient

  • 1 kg pork belly
  • 1 tbsp salt
  • 4 tbsp artificial vinegar
  • Marinade:
  • 1 tbsp minced garlic
  • 1 tbsp oyster sauce
  • 1 tbsp red fermented bean curd sauce
  • 1/2 tsp five-spice powder
  • 1 tbsp shaoxing wine


  1. Wash the pork belly and pat dry. cut few slits on the meat side.
  2. Mix the marinate and rub on the meat side.
  3. Turn over the skin side and rub with salt.
  4. Place pork belly on a tray with skin side up.
  5. Chill in the fridge without cover.
  6. Take out to rub with vinegar twice daily and leave to dry in the fridge until skin become very hard (5 days) preheat spacewok oven at 60 C.
  7. Place belly on wire rack and bake for 1 hour. Then turn to 250C and bake for another 30 min

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