Comments on: Crackling Pork Belly Roast

By: bestbuy

bestbuy — Mon, 06 Sep 2010 11:19:09 +0000

I see pork belly on restaurant menus all the time, and it’s always so delicious! Good for you for making it at home… and now wondering why I haven’t yet.

By: George

George — Sun, 13 Jun 2010 00:22:46 +0000

That’s so yummy and crispy!

By: PG

PG — Mon, 17 May 2010 15:19:52 +0000

I see that I’m not the only one who stopped blogging. Hope you are doing fine.

By: Sasa

Sasa — Wed, 14 Apr 2010 14:56:51 +0000

ZOMG pork belleh!!! I like you already, look forward to nosying around ;P

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By: Amy B.

Amy B. — Sun, 28 Mar 2010 04:24:58 +0000

Looks so amazing and perfectly done! This is best dipped in soy sauce with a bit of chili , or peppered gravy if you prefer gravy. mmm , thanks for this!

By: Lisa

Lisa — Tue, 23 Mar 2010 17:21:21 +0000

WOW, this pork belly recipe looks and sounds incredible. However..I’m here to ask – where have you been? Did you move your blog elsewhere?

By: Nicky Rennick

Nicky Rennick — Sat, 20 Mar 2010 00:11:24 +0000

Your comment sounds so much like something I’d say that I’m smiling bigger than usual. Welcome to the conversation.

By: Cathy Broadus

Cathy Broadus — Tue, 09 Mar 2010 22:24:03 +0000

When I made my version of this for my Pinoy friends, they flipped out. I am grateful to this version for teaching me how to consistently get that crisp skin. I rub my bellies cut in 3 vertical strips(how they cut them on the left coast)with a BBQ rub. Smoke them fools for a 2-3 hours with an apple or cherry wood. Then throw in the hot oven to crisp that skin. The experience is akin to something special.Very special. Have mercy!

By: Mary@CookEatShare

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