Howdy y’all, getting ready to make pork belly burnt ends and have been checking out many recipes and techniques. Most use an aluminum pan with foil for the braising phase, but one I found makes tight fitting foil packets with a little juice and honey. He claims pan with foil creates steam which washes off the bark, but the packets don’t.
Have any of y’all heard of this or tried it, or does it really have an affect on the finished product?
Thank y’all.
Have any of y’all heard of this or tried it, or does it really have an affect on the finished product?
Thank y’all.
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