I’ve had several attempts at pork belly and they’ve all been pretty good but not perfect. I’m looking for the perfect combination of crackling with succulent, perfectly rendered fat underneath.
High temps give me the crackling, but underneath it’s just roast pork and the fat is a bit flubbity (a made up word, but you know what I mean).
Lower temps give me juicy, quivering meat and fat, but with leathery skin.
I’ve tried ramping up and ramping down to get the best of both worlds, but I haven’t nailed it yet.
Any tips or links would be most welcome. I’m getting tired of saying “……yeah, but the flavour is good……”