If I could eat pork belly everyday I really would. I’ve cooked it so many times but I still could not find the one fool-proof, consistent way that would serve me meat that would have the following characteristics:

1. Intact, crispy skin

2. Nearly falling apart, flavourful flesh and fat

I’ve boiled, brined, dried and salt-crusted with varying degrees of success and what’s annoying is that the next time I boil, brine, dry and salt-crust, the results are different again.

But this one worked right off the bat:

But the meat could’ve been more tender. Maybe the ratio of fat to meat makes the difference. I got the pork from the supermarket and the fat was on the thin side.

Next time - #1,001,001 - I’ll try the butchers.