In the process of making an HK style roasted pork belly but whenever I have done it in the past I've had some problems. My process usually goes with poking holes on the pork skin, adding a bed of salt on the skin, baking the pork belly, remove the salt layer, and broil. But whenever I broil, the skin seems to get too dark before the skin gets crisp. Usually, the result is skin that is not as crisp and has a slight "stick to the teeth" texture. Any tips or tricks? As of now my plan for this one is to place lower on the rack and low broil so it stays in longer in hopes for more fat render and crisper skin.
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