Marinate the pork belly overnight with Red Fermented Beancurd, Rose Wine, 5-spice Powder, Pepper & Salt on the meat.
Poke the skin with lotsa holes and brush with vinegar.
Once the vinegar dries up, rub the skin with Salt.
Leave it to air-dry overnight in the fridge.
Brush with vinegar before roasting in Turbo Oven.
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