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RE: Cooking 9: Melts in your mouth "Cantonese Style Roasted Pork Belly Recipe" with full photos Tutorial
I've cooked so many pork bellies trying to perfect a recipe with crispy skin, yet not over-cooked meat. It was tricky, I can tell you, but finally landed on a recipe kind of similar to this one - it involved slicing the skin, pouring boiling water over it, and using salt to dry it out overnight. Kind of similar principles. But what I didn't do was use vinegar, and pack a thick crust of salt on. That sounds like it could make all the difference, thanks!
Yes, I totally understand you. The point of using vinegar at first is because the acidity from vinegar further dries out the skin and packing a thick crust of salt while baking is to make sure the skin wasn't overly broiled as so that the meat is tenderly roasted while the skin is broiled towards the end to make sure it's nicely golden brown and crispy. Hope this little trick will help you to get through your struggles. Please do let me know if it works ;) See you around~