Pork belly skin removed for Chinese braised belly?

[Chasdev]

I'm on the verge of cooking Chinese style braised pork belly but I can't find if I should remove the skin (if present) beforehand?

 

[bmudd14474]

id remove it.

 

[cptnding]

Personally I would take it off. Some prefer to leave it on for different dishes but to me it detracts from the texture of the belly. It's tough.
You could always leave some of it on and try it both ways.

 

[nlife]

We always remove it or use skinless belly. The braising process would make it rather chewy. The only time we leave it on is when we're doing crispy Chinese pork. When done right, it's pretty amazing.

 

[Chasdev]

Ok thanks, I was leaning towards removal myself.
I wonder why none of the dozens or recipies I looked at mentioned removal?
I guess they source belly minus skin in China..

 

[bmudd14474]

you could remove it then prep it like chicharrones and dust in Chinese spices as a garnish

 

[chilerelleno]

I leave it on and crisp it up.
My method, sorry for broken pics.

Asian Nite at The Relleno's

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[Chasdev]

I like crisp (and raging hot too) but I'm shooting for belly that's over braised in sauce and just about falling apart.
If it has too much discernable fat left in it, the wife turns away.

 

[coltranem]

Leave it. The slow cooking turns it to jelly. I use this recipe.

 

[Chasdev]

That sure looks like a winner!