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- Joined Aug 10, 2013
Hi,
I'm an apprentice chef and am going to be trying a crispy cider braised pork belly. The crispy skin is the problem, I haven't been able to find a consistent way to end up with skin that can be kept/made crispy in a reasonable amount of time for service. It can't take too long as it is an entree dish.
Any suggestions or ideas? Some help would be great!
I'm an apprentice chef and am going to be trying a crispy cider braised pork belly. The crispy skin is the problem, I haven't been able to find a consistent way to end up with skin that can be kept/made crispy in a reasonable amount of time for service. It can't take too long as it is an entree dish.
Any suggestions or ideas? Some help would be great!
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