Never made before but I randomly decided I wanted to make pork chashu at home last week. Then I read the best way to make it is to keep it marinating overnight. Then it snowballed and So then the next morning at like 4am I decided to soft boil some eggs and marinate them in the sauce. I ended up making pork stock from scratch for the first time out of tails and feet from my local Mediterranean market. All in all 20+ hours well spent. Probably the most tasty umami thing I have ever made. I was very proud….but for some reason it was hard to eat it the next day! So much richness two days in a row. SMH
by Dizzlebank
2 Comments
You can cut the richness with a little bit of grated ginger and perhaps a tiny bit of citrus
What kind of super power do you have to make that on a whim? Awesome looking! 😋