Finally nailed the pork belly skin trick after 2 failed batches

I kept getting chewy, rubbery crackling no matter what I did. Tried the salt crust method, scored deeper, even let it dry in the fridge overnight. Last Sunday I cranked the oven to 475 for the first 20 minutes instead of starting low, then dropped it to 325 for the rest. Skin puffed up like crazy and snapped when I pressed it. Anyone else mess with the start temp on belly, or is there a better way to get that crunch without burning the fat?

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christophermurray18d ago

Did you flip the belly at all during that 475 blast, or just let it ride on one side?