[quote]The trick is to use pork cheek instead of the usual pork shoulder or belly that most people use for Chashu. If you’ve never tried it before, pork cheek is porcine perfection, taking the best qualities of a tasty cut like shoulder and marbling in a lattice of fat between the pink strands meat. When braised, the pieces of meat are almost imperceptibly suspended in a mesh of fat, that instantly liquefies when it enters your warm mouth.
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Do they do Ramen over there? The Chashu was going to be a thing for my clone of tonkotsu ramen (same website has the recipe for home-made).
I’ve been getting on a big japanese/chinese kick lately. It just seems healthier, although the Bao I had last night were pork with no vegetables, so that doesn’t really count I guess. Nor would this count as healthy, I suppose… Oh well.
Oh, I don’t know… I rather like pork butt cheeks, especially salted and cured… smoke cured… mmmmmmmmmmmm. Come to think about it I like almost anything smoked… haven’t tried smoked beer yet though… sounds kinda gross, like bacon beer.
