Hey everyone, I'm making pork belly tacos with a pickled onion pico de gallo and home made tortillas. My pork belly came with no skin so I'm wondering if that changes how I should cook it? I planned on roasting it at 375 for an hour and a half or until tender and then cranking the heat up to a 500 broil to crisp it up, then cubing it and maybe throwing it in a pan if I need to reheat it/crisp it more. I'm also wondering if you have any tips on seasonings that would go well with the pickled onion pico. Perhaps a sauce or just a dry rub. If you have any tips at all that would be appreciated. Thanks for your help!
bon appetit
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