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How to get crispy cracklins reliably

geezerfangeezerfan Posts: 2
edited June 2012 in Pork
Hi all. I have been lurking for as long as I have had an EGG , about 7 years, and this is my first post.

I love Chinese crispy skin roast pork and sometimes I feel ambitious enough to do it with a piece of side pork (belly) but even though I use all the tricks that I have been successful with in a regular gas oven, I cannot get the same results consistently with the EGG.

Any one got any words of wisdom? Cheers.

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