Thanks for the advice, I'll give it a goIf there is a day when you can do without the oven, start the belly first thing in the morning and check it every hour. I think Someday is correct. 12 hours at 120c to me seems a long time for pork belly. I've done pork butts for almost that long but they have a lot of connective tissue that needs to break down.
12 hours is a long time. Braised pork belly is tender in about 3-4 hours. Also maybe roll the belly up and tie it up with string to keep it juicy.Hi Chefs,
I braise my pork belly in cider and some water overnight in the rational at 120c no fan (for roughly 12 hours). It is then pressed and portioned.
Why is it turning out dry?
What am I doing wrong?