Lin Xu placed several large pieces of firm pork belly on the workbench, with the skin facing up, then grabbed a portable blowtorch and began scorching the pork skin.
Scorching the skin is essential for cooking meat, especially for stewed dishes that aren't fried.
When making Braised Pork Belly, this step is indispensable. The pork skin needs to be scorched with a blowtorch, burning it black, and removing hair stubbles and sweat glands, while completely burning out impurities from the pores.
Besides using a portable blowtorch, you can also scorch it over the stovetop, or directly heat a cast iron pot and place the pork skin on the bottom to sear it.
Ultimately, regardless of the method, the goal is to scorch the pork meat black.
The blacker the pork skin, the more thoroughly it's scorched, and it'll be easier to clean later.
After scorching the pork skin, soak it in warm water, then use a clean steel wool or brush to scrub the skin clean.
