Siu Yook (Roast Pork Belly)
I've attempted to make this 3 times, with 3 different degrees of success/failure. The best try had 2/3 crisp crackling skin, the other third rubber. What I can't understand (or can't accept) is why I can't get the whole piece of skin to crackle and crisp? Pour boiling water over skin - check Poke holes all over - check. I think the last I did was 2 million pricks. Brushed vinegar over skin (a friend's tip) - check Rest and let dry - check. I've let it dry uncovered in the fridge for 4 - 12 hour
hi all after reading this thread and the pork belly thread in the cooking forum decided to do a little experiment on how to get the best crackling. So everyone agrees main prerequisites are dry skin, good fat layer, scored/pierced skin, salt and lots of heat. But after reading the two threads I learnt that sometimes the reason we don’t get good crackling is that we haven’t denatured the skin enough as the tough skin prevents the blistering and crackling from forming. So we can denature the
