Homemade tonkotso broth with crispy chashu, mushrooms, spinach, and raw garlic.
Sort of a cross between chashu and Cantonese crispy pork belly. I puncture skin and salt for 1 day, cross-cut the bottom, then braze in the tare for 4 hours at 180F (keeping liquid below skin), then raise to 400F followed by quick broil.
by madengr
2 Comments
The pork belly looks yummy, but what kind of noodles are those?
All that work to get the skin crispy, only to get it soggy