How to reheat pork belly: keep the crackling crackly? I cooked a kilo pork belly yesterday with a very nice crackling in a roasting pan with a rack so that the pork does not touch the pan. Once we had dinner, I put it in the fridge without covering (in the same tray with the rack I roasted it). 

I have reheated pork belly in the past in a microwave but that just makes the crackling chewy. Is it possible to reheat pork belly without losing the crackling or over-drying the meat?
I would recommend separating the crackling from the meat and re-heating both separately. The meat can go into the oven (or the microwave), the crackling can go under the grill (aka broiler).