Different pork belly treatments in Asian dishes?

I've noticed in a lot of Asian recipes for braised pork belly, a lot of recipes involve scorching the hairs off and parboiling the belly to get rid of scum before braising. But in other recipes (mostly ones that involve marinating the belly or searing it at some stage), this process is completely omitted.

Is this a process that's more or less optional or are the hairs and scum only a problem with certain methods of cooking? What's the criteria for the difference in treatments?

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