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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
andyfallsoff
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 ?