I braised a few days back as per Ruhlmans Twenty and am searing/browning for dinner now, using an enameled cast iron pan which I am only somewhat experienced at. I did a test with 2 pieces of belly and even before I added the glaze the skin/fat side was sticking badly to the pan. Used the small amt of oil as noted, and even when the pork was browned/ready, the skin was rubbery.
Not hot enough? Too much oil? Save dinner if you can. Besides that it was delicious, but I need that pork skin!
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