Skin-on pork belly

zombywoof

I bought a couple of pounds of skin-on pork belly to experiment with the other day.

Cooked half of it in the oven - scored the skin in a cross-hatch pattern, rubbed on some salt, 30 minutes at 450 and an hour at 300...results were pretty good, I'd have liked some more fat to render off, and the skin was more "hard" than crunchy/crackling like, if that makes sense.

I'm going to give the other half a go in the kamado tomorrow - any ideas?  Times, temps, etc?

theyolksonyou

Cut off the skin and deep fry the skin.   Thank me later.  

CarolinaCrazy

Simply roasting the skin won't get you the texture you want.

Fried Skin = Chicharrones (aka Pork Rinds) = Awesome

Spaightlabs

Leaves some meat on when prepping - improves the quality of the product ten-fold.  That's what a real chicharron is.  Thank me later.