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The Nasty Bits: Pig's Skin
Do you let the skin come to room temp before putting in the oven after its been refrigerated? At 350 I wasnt getting anything approaching crispy after more than half an hour in the oven. I thought my oven might be wrong so I put an alt thermometer in to make sure. any suggestions on finishing these up would be appreciated. I have crisped pork belly under the broiler before but am afraid I will just cook these onto the pan. Am I just being impatient? Thanks. What I ended up with was tasty would just like to know how to get it crispy.
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Thanks for the comments. Here are my results so far.
1st batch - cooked on pan for about half hour - very chewy and gooey with no crispness, no blisters, very nice flavor much like I remember from whole pig roasts. While still hot I seasoned some with sugar,salt,pepper and chili powder.
2nd batch(since posting earlier comment) - cooked on rack above pan for about 45 minutes - very very crisp very blistered not quite as tasty tho. I ate with vinegar dipping sauce.
I think I need to experiment with timing and placement in the oven(i prepped plenty). Thanks again. I really enjoy the column.