532733 Wed Jun 25 19:23:30 -0700 2008 8 31 Home Cooking 0 3814159 I bought a couple pounds of pork belly to braise, Shanghai-style. When I got home, I saw that the skin had short bristles, which I had never seen on previous pork belly purchases. Does the presence of bristles mean the skin is inedible? Is there some way to prepare it that will clean them off the skin? There are enough that tweezering them out is not an option. Thanks. Wed Jun 25 19:23:30 -0700 2008 10032 david kaplan 1 3814530 Remove with a blow torch, if you have one. If you don't, scrape them off with a knife. And, definitely reserve the skin. I wouldn't leave the skin on if you are braising Chinese style; it can become tough and leathery. Instead, make Chicharron! Wed Jun 25 22:24:08 -0700 2008 3814159 11583 ipsedixit 2 3815165 All good tips. A lot of people prefer scratchings with the bristles on, but otherwise the blow torch method is easiest and most effective. And you get to play with fire. Thu Jun 26 07:20:46 -0700 2008 3814530 68363 JungMann 2 3816842 I do have a blow torch but don't know the technique. Is it easy to explain? Thu Jun 26 14:15:29 -0700 2008 3814530 10032 david kaplan 3 3817135 Lay the pork belly on a flat surface (e.g. cutting board) with the skin side up. Then, slowly wave the blow torch over the skin, making sure to only slightly singe off the bristles without touching the actual skin. Imgaine, if you will, trying to trim a beard with a blow torch and you'll get the idea. If this makes you a bit nervous, then try scraping off the bristles with a butcher's knife. Hold down the pork belly at one end, and then run the blade of the knife across the skin -- beginning where you are holding down the pork belly and scraping all the way to the other side. Again, use a gentle brushing motion so as not to unintentionally scar the skin with the blade of the knife. Good luck and enjoy. Thu Jun 26 15:37:57 -0700 2008 3816842 11583 ipsedixit 4 3818445 I thought that it's okay to touch the skin, just not to the point where you get discoloration. A quick few pass overs with the flame are enough to singe the hair as well as sufficient to dry out excess moisture in the skin for making crackling. Fri Jun 27 05:26:58 -0700 2008 3817135 68363 JungMann 3 3820807 If you dry the skin and hair it will be easier to burn off the hair. Bend the pork belly at an angle so that the hair is exposed to the flame not so much of the skin. Do not worry about the skin, I have never found to too tough. Fri Jun 27 18:52:32 -0700 2008 3816842 10686 yimster 1 3814661 I just had pork belly at Paprika's in Victoria. It was delicious. It was rolled up like a cinnamon bun and braised with skin on. Thu Jun 26 00:49:58 -0700 2008 3814159 162977 sarah galvin 1 3815499 Slightly off topic but I have braised it with the skin on. I find that it enhances the texture of the sauce (braising liquid) and it did not come out tough. Thu Jun 26 08:53:27 -0700 2008 3814159 34604 sweetie