Chashu with daikon & green beans. Braised for 2 hours with soy sauce, sake, ginger, konbu, and sugar.
by Tech_Tanuki
3 Comments
RickySuezo
Oh no. You need a big fat roll of pork belly to simmer long enough to infuse the flavors. You got something in the ballpark of chashu, but this isn’t how it’s done normally.
Probably tasted okay though.
levu12
Good first try! Pork belly tastes good no matter how you prepare it. Get a thick piece next time though, the flavor and texture is really something else when it literally falls apart.
esperobbs
actually what you have it just fine, but you will need to roll it and make a round surface, and pin it with bamboo stick or something. Then cook them in the pot (or Instapot) and let it cool overnight! Enjoy <3
3 Comments
Oh no. You need a big fat roll of pork belly to simmer long enough to infuse the flavors. You got something in the ballpark of chashu, but this isn’t how it’s done normally.
Probably tasted okay though.
Good first try! Pork belly tastes good no matter how you prepare it. Get a thick piece next time though, the flavor and texture is really something else when it literally falls apart.
actually what you have it just fine, but you will need to roll it and make a round surface, and pin it with bamboo stick or something. Then cook them in the pot (or Instapot) and let it cool overnight! Enjoy <3