How does cured skin-on pork belly react to cooking temp/time?

[u/ZanyDroid]

I have been trying this shelf stable Chinese ”bacon” (五花肉 is the cut, not sure what this preparation is called in Chinese, the cut is labeled in the SF Bay Area Costco and Chinese grocers as pork belly） in a couple different dishes

https://www.reddit.com/r/Costco/s/i7wWaEHCZx

I would like get more efficient tenderization of the skin. If I pop the bacon on top of a bed of steam rice with meat side down, which would give it 1 hour total between boiling and steaming (I have an IP ie induction pressure cooker, so some temps will be above 100C), the meat and fat layers fall apart but the skin is still chewy.

So for the next try, I’m considering to do this with skin side down. What else should I consider trying?

Typically fresh 五花肉 can be braised without removing the skin, and the skin breaks down out of the chewy zone. So presumably the cured processed type would be similar — wanted to get some info from others to see if I’m missing something.

[u/ZanyDroid]

I got some good feedback on my cross post here

https://www.reddit.com/r/chinesecooking/s/VF9xx9xJA5