Hi @ch00fy, can you share with me the pre heat temperature and how long before putting the pork belly to braise. The 3 hours under what temperature? I have tried 3 times and not successful as the skin was tough and not crackling. Was advised to make sure the skin is very very dry, put lots of salt and use a fork to pierce holes. Yours look so delicious and definitely the skin is crackling by the look of it. Hope to hear from you.
Thanks @jackpot.
Hey mate 3 hours at 200, baking paper ontop and the al foil on top of that. Baking paper prevents the foil sticking.
This can be done at any scale (size) piece of pork belly. Any more questions feel free mate