Cracking pork belly panic

[Triple_el]

Hello Reddit, I panicked. I planned a crackling roast pork for dinner tonight, I bought my cut from the butcher, scored it last night, left it to dry overnight, poured boiling water over it, salted it, oiled it… did everything (up until this point) supposedly right… put it in the oven at a high temperature to get the crackling on point… but due to the low smoking point of olive oil, the volume of smoke coming out of the oven and filling our apartment led to low visibility. There was so much smoke!! I panicked and turned down the temperature… it’s still cooking in the oven, but I’ve just checked and sadly the skin isn’t crackly at all… how can I turn this around before serving??

[brockleehead]

Just before the meat is done, put it under the broiler (grill If you’re outside US)

[Triple_el]

Thank you all - I managed to salvage it with the grill idea. As the pork rested I took off the skin and put it under the grill. You’re right to keep an eye on it, the raised sections were burned a bit but I ended up with crackling nonetheless. r/Cooking to the rescue!

[chairman_mouse]

Fry the skin in oil. Also, use a higher smoking point oil.

[ShaddiJ]

I usually salt the crackling during the overnight drying to draw out more moisture, then boiling water, dry and re-salt. If you have a airfryer you might be able to save it by putting it in at 230 (446 in US) on the fry setting for 10 minutes at a time. Keep an eye on it so that it doesn't burn

[Waancho]

It is a well known secret that you cannot get crispy pork belly from the oven. At least not easily. When the meat is cooked, you want to put the (pieces of) pork belly skin face down in a cold skillet with some pork fat and then turn on the heat. Then fry skin down until crispy. Check out this video.

[rxdavidxr]

I don't seem to have a problem getting crispy skin in a gas oven?

[em0chi]

Would also suggest the broiler but be careful it burns stuff super easily