My sous and I have been running a few experiments trying to reheat cubes of pork belly for (mock) service and retaining or recreating perfect crackling. We have reheated in sauce and blasted in the salamander, thrown it on the grill skin side down etc. While the meat comes out extremely nice and succulent, we can't seem to get the crackling right. The salamander, for instance, crisps the skin up again, but it becomes very chewy.
On the same note I'm still wondering (as in a former thread months ago) how some of you guys keep tender roasts ready for service over a typical period of, say, 2 1/2 hours or so, without overcooking the inside and losing the pink centre, for example in a prime rib roast. I might add that I don't have a convection oven in my kitchen, so for holding anything at the right temperature I have to resort to my steam table. Great for sauces, mash, stews etc., but most cuts of meat will suffer. Perhaps a heat lamp? Although I can't imagine this working for an extended period of time. Or are you all that busy all the time that you just slice and plate and never hold???
Thanks for your ideas!