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Pork Belly

pls3824pls3824 Posts: 10
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?



  • gdenbygdenby Posts: 5,939
    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.

  • Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. 
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