Ingredient:
- Bacon: 500gr
- Purple onion, ginger, star anise, pepper
- Salt, vinegar, five flavors
Step 1: Prepare ingredients
Clean the pork belly and cut it into bite-sized pieces.
Boil water on the stove with a few cloves of purple onion, 3 slices of ginger and 1 star anise, then put the bacon in and boil for about 7 minutes, then take it out and let it cool. Note, when boiling meat, put the skin on the bottom of the pot.
Step 2: Marinate the meat
Sprinkle on the boiled meat 1 teaspoon salt, 1 teaspoon pepper, ½ teaspoon five spices, rub it all into the meat, then dry the skin with a paper towel.
Add 1 teaspoon of salt, 2 teaspoons of vinegar and stir to dissolve the salt.
Use a toothpick to tattoo the skin of the bacon and then brush the salt-vinegar mixture on the skin. Allow to dry (or gently dry for quick drying) and reapply the mixture over 2-3 times.
Step 3: Fry the meat
Turn on the fryer and preheat the oven on PREHEAT at 180oC for 3 minutes.
Put the meat on a baking tray and put it in the oven, choose RIBS mode at 180oC-200oC for 25-30 minutes (depending on the amount of meat, choose different time and temperature).
Then you can flip the meat and bake for another 8-10 minutes.
Serve with chili garlic soy sauce and herbs to enhance the flavor.
