Скачать или смотреть Simple tips for homemade pork lechon belly 😋😋😋😋

slow-roasting in the oven for a crispy skin or a combination of braising/boiling followed by frying or high-heat crisping

Dry the skin Pat the skin thoroughly dry with paper towels. For best results, place the uncovered pork belly on a plate in the fridge overnight to air-dry completely.
Season the meat The next day, flip the pork belly flesh-side up. Rub the meat (and sides) with oil, salt, pepper, and optional seasonings like fennel or Chinese five-spice powder, making sure to get into any crevices. Avoid getting seasoning on the skin itself, as it can burn.
Create a "foil boat" Place the pork belly skin-side up on a large piece of aluminum foil. Fold the sides of the foil up tightly around the meat to create an open "box" or "boat," leaving the skin fully exposed. This protects the meat and keeps the fat levels high for a confit effect.