I am wondering if it is possible to slowly braise a pork belly so that the meat is meltingly soft, yet still somehow get a nice crackling skin.
My usual braising method which works very well with spareribs and other pork roasts is to put the meat in a baking dish with some braising liquid and cover first with plastic wrap and then foil, which keeps the moisture sealed in nicely and then roast on a very low setting for hours and hours. After braising I usually crisp my pork ribs on the barbecue and glaze with some sauce. I wonder if this method will work with Pork belly to get that nice crisp skin I desire.
Most of the recipes I've seen for crispy pork belly involve roasting uncovered on a rack. Im sure this gets a great skin, but im not sure the meat will be falling apart like I want it to.