Vegan butter is essential as a butter substitute for baking. You need something with similar properties around oil/water mix and melting. Vegan croissants for example have to have vegan butter.
For melting into a hot sauce it seems like fancy play syndrome.
Not going to lie I’m a little nervous I’m going to mess this up lol. Hopefully I didn’t over salt it. Seems hard to over salt 12 pounds of pork though.
Looks great, and I’d bet on it being undersalted, an easily solved problem after you taste it.
Cut the shit out of my fingers doing the knots. Fairly certain I would die in the woods because I couldn’t tie a god damn thing if I needed to.
This is chasu for the ramen?
I like where your heads at!
The trick is fewer knots:
Wait, it isn’t chasu?.
What are you making?
Scroll up for brief porchetta discussion.
Got it, thanks
Nice work!
Tip - trim down the excess string (above the knots) so you don’t develop needless tan lines on the skin when roasting.
I did post picture. Appreciate the tip though!
Crust looks amazing. How tender was the meat? A bit too chewy, too tender, or just right? And how was the coriander and the salt?
The meat was fantastic. I basically divided the room between who wants fat and who wants lean. The belly gave a perfect amount of both. If you wanted fatty, chewy, tender, in the middle, it had everything.
I did 2 tablespoons of coriander compared to the 3 of the fennel and it was perfect. I definitely didn’t oversalt it.
Lessons learned: rotate the belly 30 degrees each way to crisp up the skin on the sides. The top of it tasted like an amazing chicharrón. The sides were a little leathery.
I have 4 pounds frozen that I’ll make some slight adjustments to. For $7 a pound I can’t recommend the recipe and method enough.
Oh the humanity!
Looks like a great Halloween spread.
Made this with chicken broth instead of beef or veggie because that’s what I had on hand. Still tastes good
i’ll get flamed but chicken bone broth >>> beef broth >> veggie
