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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
mands
dubtap
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 ?