I've been cooking the occasional pork belly now and again over the last few months with increasing frequency (unhealthy obsession forming) and I've been getting mixed results. I'm going for a crispy crackling but it's hit or miss. Sometimes with the skin on it turns out like rock hard, leathery, sticky candy that's almost unpalatable. Am I screwing it up or is that just how the skin turns out?
Do you guys keep the skin on or take it off? Why?
(Extra points if you divulge your recipe)
Do you guys keep the skin on or take it off? Why?
(Extra points if you divulge your recipe)