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Message: <blockquote data-quote="DCUKMod" data-source="post: 2081578" data-attributes="member: 345386">If it's a slab ( as opposed to slices), then low and slow, then maybe a quick burst to finish the crackling if necessary.If it's slices, I do something like this, <a href="https://rachelcooksthai.com/crispy-pork/" target="_blank">https://rachelcooksthai.com/crispy-pork/</a>  .  I put it in the pressure cooker for the boiling part, then the airfryer for the frying part.  It's truly, truly magnificent.  Made with thick (c1.5cm) bacon/gammon slices it's even better.I'm on my own for a couple days, playing golf widow, so I may just visit the butcher for the latter.  Self-restraint will not be plausible!</blockquote>

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