Chashu

Discussion in 'Food and Drink' started by purr1n, Nov 16, 2017.

  1. purr1n

    purr1n Desire for betterer is endless.

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    Chashu!

    I roll up the pork belly. Borrowing this technique from what I do with beef tenderloin where I take two pieces and put them together opposite ends. The idea behind this is to limit surface area and prevent moisure loss. With pork belly, I just roll it up.
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    Next is sear. No need for oil
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    Special mix
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  2. SineDave

    SineDave Friend

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    Looks good. There's nothing like good chashu in tonkotsu broth.
     
  3. purr1n

    purr1n Desire for betterer is endless.

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    [​IMG]

    OK, here's the real kicker. Just under 200 degrees for 12 hours. Slow cook FTW.
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  4. purr1n

    purr1n Desire for betterer is endless.

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    Like tofu. Tip: fun to trick vegans and vegetarians into thinking this is tofu. Can sink a butter knife into it.

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    Another secret procedure. Refrigerate after cooking! This seals in the moisture. Absolutely crucial!!! I do the same thing with other dishes (simmered plina chicken or simply simmered plain pork belly).
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  5. purr1n

    purr1n Desire for betterer is endless.

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    [​IMG]

    Reheating process (there are other methods as well).
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    Not quite a tonkotsu broth yet. Needs a few more hours and the addition of fatback, which I might not do (don't want to keel over from a heart attack)

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  6. M3NTAL

    M3NTAL Friend

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    That looks pretty bomb! The oven looks confusingly narrow though. :D
     

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