Gotcha. The chicharron we picked up recently was pretty perfect, although there were a bit too many fat layers for my taste.
Here’s how it looks undressed
It could use a shave. I thought I hadfinally found a use for my torch!
Cut a little smaller and cure applied
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Damn I can’t wait to see the final product. Drooling in anticip
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pation 
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Beautiful 
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SAY IT!
Thank you!
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Still at least 16 hours until the drying in the fridge stage, and then days after that, but after reading all the pork belly threads, including this “query”, I wanted to include a few pictures to show it “cured” for 8 hours, but also to show that this piece has a bit of rib cage, and a “nip”.
I haven’t seen mention of hair anywhere, but that’s there too. I’m pretty sure it’s after a a shave.
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What are you planning for temp and time ? (135F for 48 hours ?)
The hair is the best part! 
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The recipe I’m using is 16 hours at 155f.
While I have it set up, I think I’m going to temper semisweet chocolate for some bark using sous vide.
It’s of course personal preference but the shorter time/higher temp sous vide for pork belly seems to produce drier, tougher meat for us
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Thank you! Can you describe or link me to what you do? After the bath, this recipe calls for drying then air frying.
For temp/time I like this blog post and it pretty much overlaps with our experiences
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Perfect! Thank you.
After the bath; you can’t see it, but the surface of the skin has been attacked savagely, but carefully, with the times of a fondue fork.
Now it gets air dried in the refrigerator for about 3 days.
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That fat cap is perfect! It’s gonna crisp up real nice.
My attempt at crispy skinned pork bell.
First photo is pretty, but only a tiny bit of the edges of the skin crisped up and the rest was tough as shoe leather. The meat was tender and juicy tho.
Second photo is when I took the skin off and put it back in the oven for 5-10 mins ,resulting in puffed up, uber crispy skin. fat cap was way too thin to get the desired result I wanted, without removing the skin.
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Oooo! 
Saw this suggestion on reddit for piercing pork belly skin, some ppl swear by it but I don’t need another single use gadget in my kitchen 
Wartenberg Neuro Pinwheel Stainless Steel 5 Head Diagnostic Instrument Pin Wheel - Multi Color Rainbow : Amazon.ca: Industrial & Scientific
Cool!
BTW
Was supposed to read tines of a fondue fork, which as it turns out, has several uses that aren’t fondue!
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That Neuro Pinwheel would be a good investment if one was preparing pork belly quite often.
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