Making all the bases for ramen tonight.
Chasu and egg marinade.
soy, water, mirin, sugar, sake, ginger, garlic, scallions, shallots, jalapeno, dried hot rod serrano x maui purple, dash of liquid smoke.
heated to boil in dutch oven, added pork tenderloin... oh wait, there's two. wtf. Ok
threw into 250 degree oven with lid cracked open. Will cook for 3 hours flipping periodically
Decided to throw the smaller of the two loins into the broth. Will do chasu two ways. The traditional cooked in broth and other braised in oven.
Broth is 3 quarts sodium free chicken broth, garlic, lots of ginger, scallions, shallots, white onion, carrots, celery, white pepper, dried pods,
an hour in, too bad loin wasn't fattier. Wouldn't mind a little oil in the mouthfeel of the broth.
almost two more hours to go on everything. then will make the eggs and marinade in the left over juices from the braised chasu.
Chasu and egg marinade.
soy, water, mirin, sugar, sake, ginger, garlic, scallions, shallots, jalapeno, dried hot rod serrano x maui purple, dash of liquid smoke.
heated to boil in dutch oven, added pork tenderloin... oh wait, there's two. wtf. Ok
threw into 250 degree oven with lid cracked open. Will cook for 3 hours flipping periodically
Decided to throw the smaller of the two loins into the broth. Will do chasu two ways. The traditional cooked in broth and other braised in oven.
Broth is 3 quarts sodium free chicken broth, garlic, lots of ginger, scallions, shallots, white onion, carrots, celery, white pepper, dried pods,
an hour in, too bad loin wasn't fattier. Wouldn't mind a little oil in the mouthfeel of the broth.
almost two more hours to go on everything. then will make the eggs and marinade in the left over juices from the braised chasu.
