Emesbee, choose a pork belly with less fat, or a different cut (shoulder), or remove the fat after cooking : pork has different (4?) fat types from solid white to thin membrane: each will roast/render differently when cooked.

 

.....though consider hot chips in a brown paper bag 

 

Btw this is what's required for a finely textured crackle (found in a cookware store in Whitehorse Shopping Centre (Box Hill, Vic) .....

 

Didd this the other week to a tee. Sensational!!! just wanted to say thanks.

 

the dog said he would watch it in the cooling period.

 

 

Edited January 1, 201412 yr by kczar01

Cooking this again tonight. If I don't screw it up I'll post a photo!

 

 

Btw this is what's required for a finely textured crackle (found in a cookware store in Whitehorse Shopping Centre (Box Hill, Vic) .....

 

"Pork skin stabber" ... Wow they have invented everything indeed !...

Edited April 1, 201510 yr by gainphile

Pork is good (the meat, that is). Far too much fat in pork belly for my liking though.

Bump!

 

Cooking this again tonight. I didn't post a photo last time so I suppose I wasn't happy with it. See how we go tonight!

Edited December 23, 20187 yr by mikizee

mmmm crackle.

 

... where is @gainphile ?!??

On 17/12/2013 at 12:01 PM, xtrachewy said:

Emesbee, choose a pork belly with less fat, or a different cut (shoulder), or remove the fat after cooking : pork has different (4?) fat types from solid white to thin membrane: each will roast/render differently when cooked.

 

.....though consider hot chips in a brown paper bag 

 

Btw this is what's required for a finely textured crackle (found in a cookware store in Whitehorse Shopping Centre (Box Hill, Vic) .....

 

What’s wrong with this??