Pork Belly

pls3824

i want to cook a pork belly for the Super Bowl today.  I have applied the rub and salt on the skin but not sure on cook time and temperature.  I really would like the skin to be really crispy.  Any suggestions?

thanks

gdenby

The time will depend some on the thickness of the belly. Usually, I do them around 275 for about 4 hours, but they can be done as high as 350, and much quicker.

I'm no good at crispy skin. Perhaps someone else has a good method. Some time ago, maybe from someone on the old forum, the method included blanching the partially cooked skins in boiling water for a few minutes.  Then fried or baked at a high temp.

theyolksonyou

Maybe this will help with skins
http://eggheadforum.com/discussion/1174891/cracklins#latest