You are reading a single comment by @Tenderloin and its replies.
Click here to read the full conversation.
-
https://ladyandpups.com/2014/08/17/cantonese-style-roast-pork-belly/
I would suggest cooking it for longer than the recipe suggests (maybe 30-1hr) and also worth trimming down any sinew before cooking. Chilling, cutting and piercing the skin yielded excellent crispy skin so worth the effort.
Tenderloin
NotThamesWater
Rich_G
Recipe please, if there is one.
That looks amazing.