A while back I tried my hand at pork belly for the first time. Read the funny story about how I ended up braising it for that first attempt…not what I had planned!
The only way I departed from the recipe was to omit the brown sugar. The meat turned out succulent and delicious. The skin didn’t come out right — it was inedible — too hard in some places and chewy in others. It was supposed to look more like this:
The recipe specifically states that the pork belly must be of even height to cook properly. Mine had quite a variation from one side to the other, but I couldn’t come up with anything ovenproof at first to even it out. By the time I took it out of the oven to remove the crust, it dawned on me what I might use, so I propped the low end up at that point, but I suspect it may have been too late. There is also the possibility that more or less time in the oven on one or both of the steps would have addressed this; that’s something I’ll look forward to tweaking as I try the recipe again.
If anyone else tries this recipe, do let us know how it turns out in comments!