I want some of that and I want it NOW!! I adore belly pork, I do it the same way as you except that I often cook a piece big enough for 6 and then we all forget about those carbs and fat and just live a little.
Life is like good wine.......best taken with friends x
I love them too. My father always made shoulder pork roast and the skin was my favorite part. Crispy skin.
I make a cut through the skin at the short end, so it all can be pulled off the roast when its done and return it to the rack for further crisping.
A Cuban pork sandwich is better with Chicharrones on it. Some hot sauce too! Some onion too!