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I share my cooking adventures here… I think it’s only fair to self-disclose a cooking fail too. I decided to try cooking pork belly at home and tried a recipe online. My failure, I think, was not draining the rendered fat before the top crisping phase. When I turned up the temperature, the rendered fat went into overdrive and crusted the heck out of the meaty part of the belly, so I had a hard crust of meat with fat on top. Not the desired texture. Anyone have a perfect pork belly recipe they like? Resulting in unctuous, savory and mixed texture goodness for very occasional consumption due to the relatively low protein to fat ratio of this delicacy?