A question about a recipe: Roasted Pork Belly

First and foremost the recipe says the piercing can't be too deep. Especially with a piece of meat as fatty as pork belly. Ideally the herbs are fresh, but if dried are what you have then go for it. I would say to increase the amount of herbs if you are using dried though. Probably by half. Skewers for making the piercings? What's wrong with a fork? Less waste involved. Unless of course you've got metal skewers

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added about 1 year ago

For piercing meats to be roasted I use the point of a small (4") kitchen knife. I use that for "larding" roasts with garlic slivers too.

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