Submitted by galaxyfrapp t3_y2rcsv in food
Comments
bennyseafbmc t1_is7xlc3 wrote
Its past midnight I wasnt hungry .... I want your Cantonese pork belly so bad right now !!! Wow that looks good thanks for sharing
galaxyfrapp OP t1_is8jphj wrote
Thank you!! I've been cooking my whole life and this was legit one of the best dishes I ever made. It wad a labor of love. Very rich so wish I had someone to share it with but wish I could have sent you half of it. ðŸ˜
[deleted] t1_is4sc13 wrote
[deleted]
seanv507 t1_is4wevq wrote
If you want it more crispy, you should pierce the skin with something sharp ( I use the spikes on my corn cob holder). I do it 15 to 20 minutes into the cooking as the skin hardens enough to pierce more easily
galaxyfrapp OP t1_is5x0c8 wrote
I did, then salt rubbed it and refrigerated it for 24 hours uncovered. Believe me, it was a LOUD crunch!
seanv507 t1_is5yefx wrote
so I am no expert, but in the photo only the outer edges look bobbled up. my reference is eg https://thewoksoflife.com/cantonese-roast-pork-belly/ where the whole surface is covered in bubbles.
PhoneticArtisan t1_is4j53l wrote
Mail me some.