Cooking pork with the oldest method - Hakka salted pork

1. Prepare all the raw materials.

2. Put salt and large ingredients in a hot pot, stir fry over low heat until slightly yellow, and let cool.

3. Pour in five spice powder and white pepper powder.

4. Mix all the ingredients evenly.

5. Wash the pork belly and dry it with a kitchen towel.

6. Pour the stir fried marinade onto the pork belly.

7. Spread the marinade evenly on the pork belly.

8. Place the pork belly in a fresh-keeping bag and refrigerate for 3 days.

After three days, take out the marinated pork belly and cut half into slices.

10. Place in a tray, cover with plastic wrap, and steam in a steamer for 30 minutes.

11. Wrap the remaining half with tin foil. Put it in the oven and bake at 200 degrees for 35 minutes, then take out the slices. (You can choose one of these two methods according to your personal preference) Mix all the dipping ingredients evenly and dip them into the food. Mix 3 tablespoons of white vinegar, 2 and a half chopped garlic, and 2 chopped red peppers evenly to make the dipping sauce.