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Has anyone had smashing success with pork belly? Need help-

I have tried 3 times now and not making any headway.  I am scoring the bottom & seasoning with 5 spice & salt.  Top skin has been seasoned with salt, salt & vinegar, scored, perforated, and left alone.  I have followed the video's on youtube for crispy pork belly with no luck.  Have done direct, indirect, 400F & 250F.

Kind of getting frustrated.  Meat is burning on bottom, fat is not rendering, skin is not getting crispy.

Any suggestions?  I have not experimented with foil yet...
Proud resident of Missoula, MT

Check out my book on Kamado cooking called Exclusively Kamado:


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