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This was my first time making Pork belly.
I was kind of happy and sad at the same time.
Happy that I didn`t burn down my house
sad that only half the skin was crackled, and it was very very salty. I used salt to get it to crackle, I think that`s how it`s done So it was a tad too salty to my taste.
I`ve made it twice since my first try (it`s been many months) and ive improved I can actually make the whole skin crackle. However, I don`t have the solution to the saltiness.
Does anyone know what i`m doing wrong?