Hi Hound Friends:
I am preparing a huge Korean feast for a dinner party tonight and I need some advice. At this moment I have pork belly braising in the oven for the past hour; I intend to braise it for another three hours. My husband will glaze and crisp it on our charcoal grill when we are done grilling the meat for Bul Gogi .
Can anyone tell me how to make sure the skin on the pork belly comes out crisp enough so it's not hard to cut, bite, chew and stick to your teeth? I thought about scoring it before braising, but figure the fat will render out just them same with the long time it's in the oven. I also figured it would be super hard to cut thru while still raw.
Do I just cook the shit out of it on the grill, or is there some other trick to getting it easier to eat? I thought about removing it completely, but don't want all the fat pouring onto the coals and losing all of that flavor, never mind the huge flare ups it will cause, anyway.
Any advice is greatly appreciated, thanks!