I sear it after braising, and it works either way. Note: Some cooks sear the pork first before braising. Once it is done, remove and let it cools. The cooking time depends on how long it takes to reach golden, as we do not intend to cook the pork fully at this stage.Place the pork in the pan, and let it sear on all sites until golden brown.Heat some oil in a pan or cast iron skillet over medium to high heat.This step reduces the splattering while searing the chashu in the next step. Dap dry the chashu with a paper towel.This way will ensure ensures that the chashu pork will absorb all the flavors evenly from the broth. If you find difficulty to let the pork submerge fully in the liquid, you can place a otoshibuta (drop lid) on top.Since the pot I used was big, I transferred the pork to a smaller pot to braise in the last thirty minutes when the water level dropped too much after evaporating. As a result, the water will dilute the flavor of the seasonings. You will need much more water to submerge the pork if you use an oversized pot.
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