[RufusTF]

I recently made pork belly (a 3.5 lb. piece cut into six portions) and have a thought about how to extract more of the fat. I browned the pieces before braising (as several, if not all of the recipes I looked at suggested). It turned out really good (liquid was beef & chicken broth w/ port and mirepoix) but here's my question:
When I braise short ribs I roast 'em for about an hour before I braise 'em, and this gets a LOT of the fat out of them, making for a much leaner sauce that still has a lot of flavor. Now, since pork bellies don't have a bone, would it be a bad idea to try this w/ pork belly? I'm going to give it a go but I thought I'd check here first as this forum has been so helpful in the past.
Of course, any other suggestions/tips are also welcome, I'm here to learn.
Thanks in advance-
RTF

[RufusTF]

Wow, nobody has a tip for this? Mabye I phrased the question poorly, so I'm giving it another go:

Is it a bad idea to roast pork belly before braising to brown the meat & extract more of the fat?

I'm just afraid they'll fall apart in the braise without a bone to cling to.

Thanks in advance-
RTF

[kuan]

Normally it's the other way. Braise first then roast.

First baste the skin with boiling water and vinegar. Then prick the skin, rub with spice rub and salt, allow to sit for a bit, then roast.

I think that's somewhat the Chinese restaurant technique.