PhoneticArtisan t1_is4j53l wrote on October 13, 2022 at 6:41 AM

Mail me some.

bennyseafbmc t1_is7xlc3 wrote on October 13, 2022 at 11:13 PM

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 on October 14, 2022 at 2:01 AM

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. 😭

[deleted] t1_is4sc13 wrote on October 13, 2022 at 8:53 AM

[deleted]

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.

[Homemade] Cantonese Crispy Pork Belly

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