Jen and her family love to eat, and Jen considers herself more than capable in the kitchen, yet pork is synonymous with failure. It always turns out too dry or too tough, to the point where she feels ...
Score the skin of the pork belly with a sharp knife, ensuring not to cut into the meat. Salt generously, and place on a wire rack uncovered in the fridge for 2 hours or preferably overnight. Rub off ...