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Should I remove the excess meat juice from my skin-on pork belly after removing the cure?
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Iâm going off of Matty Mathesonâs âCrispiest Pork Bellyâ recipe, and after putting a simple salt and sugar cure on it, a lot of oily liquid has built up in the rimmed baking sheet I put it on. Should I drain that after I wash off the cure, scald the skin, and put the cut back in the fridge for a day, or let it stew in whatâs building up? Also if Iâm not draining it when I put the pork back in the fridge, should I drain it before cooking? Thanks in advance!
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