Overview
I used elements from multiple different recipes and tried to give credit where I can.
I also put in a different color where I made any changes to recipes, mistakes I made, or any of my thoughts as I write this.
The following is my work/prep flow the past few days. Not saying it’s the only way, just sharing how I did things.
Day 1:
- dehydrate garlic chips
- marinade eggs
- salt brine the pork bones
- prepare tare to soak
- can also tie up the pork belly, save you some time on day 2 so you can just combine everything in a vacuum bag
Not much cooking on day 1. It’s mostly just brines, marinades and prepping.
Day 2:
- I run a kitchen (no we are not a ramen shop) and I come in for an early start at about 7:45 and finished around 22:30 for day 2. I picked a slow day to do my cooking.
- Get the bones out and get started with the stock asap. (ideally 14 hours cook time)
- while that’s going get started on the chashu. If you used Day 1 to prep the marinade, and tie it up proper, you can just put it in a vacuum bag and start cooking it immediately now. (12 hours cook time). I didnt so as the first blanch was going on, I was setting up my sous vide, and marinade etc. I wish I prepped it on day 1 so I can just seal it up and drop it in the water bath.
- Finish black garlic oil during the day
- I was knackered by the end of day 2 and could not do anything else. Even struggled to bring all my prep home with all the liquid marinades.
Day 3: