Braised twice, two day recipe with cooling and slicing. No rolling method, just straight-up. My ramen this week is going to be on point, if I can get the eggs just right.
Braised twice, two day recipe with cooling and slicing. No rolling method, just straight-up. My ramen this week is going to be on point, if I can get the eggs just right.
I also prefer not to roll it.
It may sound like blasphemy, but I also think pork shoulder works much better than pork belly for this. I’ve received many compliments on my chashu, so I’m willing to bet a lot of people would agree if they gave it a try. Or at least like it as an alternative option.
I’ve never tried shoulder for this. I can see it for a leaner treatment, but I just love the way the fat gets when it’s been braised twice.