seanv507 t1_is4wevq wrote on October 13, 2022 at 9:53 AM

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 on October 13, 2022 at 3:14 PM

I did, then salt rubbed it and refrigerated it for 24 hours uncovered. Believe me, it was a LOUD crunch!

seanv507 t1_is5yefx wrote on October 13, 2022 at 3:23 PM

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.