I believe I have come up with a fixture to make skinning the rind off a Pork Belly a whole lot easier. This fixture is easy to make and Since I have only tried it on 1 belly, I will only say for the 1 time it worked great.
I made it from a 3/32 inch thick piece of Stainless steel 10 inch's long and 2 1/2 inch's wide, Hopefully you can see in the pictures, I bent approx 1/2 inch to a 90 degree right angel, and used an ordinary hack saw and cut saw tooth type nitch's in that 1/2 inch side.
I drilled 2 5/16 inch holes in the stainless. I bought a wood cutting board, and drilled & installed 2-- 1/4 inch elevator bolts in the board to match the holes drilled into the stainless piece.
I also drilled a 1/4 inch hole through the center of a piece of 3/4 inch aluminum dowel and then hack saw cut it on an angel to make 2 angled pices of stock to use on the bolts.
I got the leading edge of the rind on my fresh belly just started peeling back, then I clamped the meat portion of the belly under my holding fixture, and then was able to peel the rind back while the fixture held the meaty section secure to the board.
I hope my photos will show what I am trying to explain here.
Well the pictures arn't in order, But I hope you can understand what I'm doing