Last weekend I made a shoyu lamen and the chashu was the star off the dish. I'm a newbie sous vide. The chashu was my third experiente with sous vide.
I bought a big, Nice pork belly with bones and fat.
Removed the bones.
And rolled 2 pieces for the chashu.
1 piece I don't rolled and cooked all then in sous vide with shoyu, sugar and ginger 64 celsius.
The no rolled belly I cooked for 24hours, was soft, the meat juicy. The skin tender.
The rolled belly was cooked for 30 hours the skin turned in to gelatin and the texture was fantastic.
The no rolled belly lost much more liquid then the rolled belly. And the skin was diferent.
