Save my potluck - Pork Belly

[Hockeydudde]

Was planning a pork belly cook, got it cut up and seasoned before realizing my skinless pork belly is not skinless.
Plan was:
1.33 pork belly, cut up into cubes and seasoned for pork belly burnt ends. Was going to smoke till ready for braise then fridge. In the morning put in the crock pot for lunch pot luck at work.
2/3 pork belly smoked in slab until tender. Freeze and save for later.

But the skin thrown me for a loop. I've never cooked a skin on pork belly. Not too worried about the slabs, I'll find a thread to make crispy skin pork belly. But the burnt ends for tomorrow...
Options :
1. Trim skin off each cube. Make chicharones from the skin. Proceed with burnt ends as planned
2. Leave skin on and the braising will tenderize the skin. Not sure if this will work.

Since I didn't have an oven at work, I assume crispy skin on the cubes is of the table.

Open to other suggestions.
Starting the smoker in T-4 hours.
Thanks for your help!

 

[kilo charlie]

I vote for #1

 

[Brokenhandle]

Crack open a beer and hope someone more knowledgeable comes along with an actual answer that helps you?

Ryan

 

[JLinza]

I'd say # 1. I've done skin on, on a whole belly. I put it under the broiler to get the skin nice and crisp, but being already cubed it might be hard to get the skin right. Maybe someone will have another way... but thats my 2 cents

 

[Hockeydudde]

Thanks all!
Went with option one. Also removed the skin on one of the 1/3 bellies and it's also on the smoker.
The other 1/3 belly is skin on and will dry in the fridge. Will try to do a crispy skin Chinese style this week.

 

[Hockeydudde]

@Brokenhandle I took your advice, but took me a while to sneak away for a B-doubleE-doubleR-U-N.

Been rolling at 250.

 

[JLinza]

@Brokenhandle I took your advice, but took me a while to sneak away for a B-doubleE-doubleR-U-N.
View attachment 739756
Been rolling at 250.
View attachment 739757

That was the best advice I read on this thread.
Lookin good

 

[Hockeydudde]

Ready for the braise (and freezer for the chunk)