Can I prepare pork belly early and crisp the skin later?

I plan to bring pork belly to a dinner tomorrow. The simplified recipe is: 15 mins, covered with water in the pan, at 230°C 1.5 hrs uncovered at 200 A final 15 mins at 230 to crisp the skin. To avoid the skin softening Could I take the pork out after the 1.5 hrs, let it cool then do the crisping just before dinner? Warm it back to 200 then increase to 230? submitted by /u/sparneytickle [link] [comments]

I plan to bring pork belly to a dinner tomorrow. The simplified recipe is:

15 mins, covered with water in the pan, at 230°C 1.5 hrs uncovered at 200 A final 15 mins at 230 to crisp the skin.

To avoid the skin softening Could I take the pork out after the 1.5 hrs, let it cool then do the crisping just before dinner? Warm it back to 200 then increase to 230?

submitted by /u/sparneytickle
[link] [comments]