just got a big slab of pork belly from the asian market. My recipe (canal house pork belly with rhubarb compote as written on Food52 blog) called for scoring the skin "with a sharp knife".
I tried 5 knives - 2 sawing blades, a boning knife, a regular knife, and even tried the santoku. Finally, my husband said - jeez! next time we need to get a scalpel - because it was NOT going well. I was making very little headway I immediately remembered we had just gotten one of those snap=off matt knives from the hardware store... got a clean blade and BAM! done in seconds.
I never thought I was going to get through that skin! did I do something wrong? was I supposed to have taken that tough layer off? I thought that was the part I want to crisp.. if I need to remove it, PLEASE let me know (i've still got it in the dry rub stage).