Score the skin of the 1000 g pork belly with a sharp knife or needle to create many small holes.
Combine 2 g pepper, 5 g five-spice powder, 5 g garlic powder, 15 g soy sauce, 15 g Shaoxing wine, and 5 g sugar.
Rub the marinade onto the meat side of the pork belly, avoiding the skin, and refrigerate for 4 hours.
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