Ingredients:
Marinade:
2 tsps salt
2 tsps sugar
3 tsps spicy ginger powder
1 tbsp white rice vinegar
Glaze Sauce:
(double steam glaze sauce till the maltose dissolves)
2 tbsp white vinegar
1/2 tsp rose wine
1 tsp maltose
2 tbsps water
Method:
- Blanch pork belly in hot water. Drain, wipe it dry. Prick holes on the pork skin with a fork.
- Use a knife to amke cuts on pork belly. Then add the marinade and leave it for 15 minutes.
- Turn the marinated pork with the skin facing upward. Scrape dirt off the skin. Then brush with the glaze sauce ingredients on. Leave it to air dry for 2 hours.
- Preheat an oven with only upper heat filament to 250 degress C. Put a baking tray lined with aluminium foil in.
- Place pork belly into the preheat oven (skin facing upward). Grill for 30 minutes. Turn the pork upside down and roast for 15 more minutes. Turn it upside down again (so that the skin faces upward). Grill for another 15 minutes. Serve.
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