Sous Vide Pork Shoulder Chashu Recipe

Sous Vide Pork Shoulder Chashu Recipe

[Photograph: Vicky Wasik]

Chashu, the roasted or braised pork typically used to top bowls of ramen, is just as delicious when made from pork shoulder as when it’s made from belly. In fact, many people prefer chashu that’s made from pork shoulder, since it’s a meatier cut.

The shoulder can be tied and braised in the same way as the pork belly in Kenji’s braised-chashu recipe, but it can also be cooked sous vide, which gives the cook total control over what temperature the pork is cooked to. This recipe recommends cooking the pork to 145°F (63°C).

Source link

Leave a Reply

Your email address will not be published. Required fields are marked *