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Oh, just wondering but it does look good pork belly.
Just talking in general, I like pork belly bits that are fatty but the fat is crisp and the pork moist in a reduced sticky soy sauce but I can't get what I want. Either the pork is dry and tough but crisp fat or the fat isn't crisp. Part of me is tempted to go Hank hill and propane the the fatty bits then cook.
What to you guy think?
lynx
tmevans
No idea - the recipe calls for a wok (which I don't have) but I just enjoy using my Lodge combo cooker. Left mine there to cook down for about 90 mins, eventually hit that sweet spot for a sticky sauce