Nam Yee pork belly and chicken by Kitty Katherine Goh

500 - 600 g of skinless pork belly strips, about 2 to 2.5 cm thick
4 - 8 chicken winglets

2 pieces of big nam yee
1 Tbsp of the nam yee sauce
1 Tbsp sugar
several dashes of white pepper
1 Tbsp minced garlic
3 Tbsp Hua Diao wine
Few droplets of dark soy sauce
1/2 tsp 5-spice powder

For coating the meat:
Half cup of plain flour
1 tsp baking powder
1/4 tsp baking soda

1. Mix everything together, rubbing and massaging the marinade into the meat, and leave covered in the fridge for at least 4 hours.
2. Prior to baking, coat the meat evenly with the flour mixture.
3. Line the baking tray or pan with baking paper, place the meat on the lined baking tray and brush some oil onto the meat surface.
4. Send meat into the preheated oven at 200 degree c. Chicken winglets @ 20-25 mins and pork belly @ approximately 40 mins. Rembr to turn the meat once while baking.