Next time you got to show us the picture. I think not easy to get the cracking skin layer right?
It's not that hard
Here's what I do
500g of pork belly - score the skin with a knife and then rub a little sea salt onto the skin after you paper dry it - the salt will absorb the moisture and make the skin super crispy
Optional whether you want to put 5-spice power on the meat itself - I just went with a little bit of rock salt...
Also optional - stick it into the fridge for a couple of hours to further dry the skin...
Else throw it into a toaster oven - grill for 20 minutes on either side and then finally another 10 minutes just on the top...
And when I took it out of the oven, I can still hear the skin crackling
Paiseh, I did take pictures but don't have them in the office - will repost later when I get home
