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Personally, I prefer slow then hot at the end. Salt rub and uncovered in the fridge overnight, early morning pat dry and then maybe more salt if it's all rubbed off (depends how big your salt was).
There's maybe some skill in starting to turn the heat up before the meat is perfect as it will continue to cook as you turn the heat up. O
I've always done skin upCheat's method is a BBQ hot air starter: https://www.amazon.co.uk/Tootltronix-2000W-Electric-Charcoal-Lighter/dp/B07Q76K2QJ/ref=asc_df_B07Q76K2QJ/?tag=googshopuk-21&linkCode=df0&hvadid=226548440125&hvpos=&hvnetw=g&hvrand=4194339734044884093&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9041110&hvtargid=pla-712183611088&psc=1
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I will usually pour boiling water on the skin, Pat dry. Rub with salt and leave for a few hours. Wipe it down. Rub salt in again and then leave a few hours. The skin should start to ‘blister’ as the salt draws out the moisture.
The other big one is to evenly prick the skin and you can leave it at that or score the skin at the same time. The more even the better.
I have also seen some people press the pork belly to get a more even cook - I’ve never done it.
I go low and slow and then crank the heat up for the last 20mins or so.Sundays effort was on the previous page
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Late to the party but thank me later. My mum's one is deadly.
https://www.amazon.co.uk/crispy-hammer-needle-pointed-Chinese/dp/B01LZKUBZS
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andyfallsoff
Tenderloin
mands
@dicki
whats the best technique for getting the skin on some pork belly slices nice and crispy ? any tips
quick cook first then slow or slow then whack up the oven ?
olive oil and salt rub ?
belly side up or down ?
it's a bit hit and miss when i cook them. sometimes they turn out well other times they are a bit chewy and undercooked even though the meaty but is nice and done ?
what sort of temps should i be looking at ?
cooking on a baking tray or sitting on a cooling rack , should air be circulating round them or should they sit directly on the baking tray ?