Comments on: Japanese Chashu Pork – Marion's Kitchen

By: Tina Huynh

Tina Huynh — Thu, 01 Dec 2022 16:15:54 +0000

Can we use other pork like pork shoulder or pork leg?

Willy Beamish — Thu, 01 Dec 2022 16:15:54 +0000

Jesus, your fingers are longer than my forearm

Profil3d Ss — Thu, 01 Dec 2022 16:15:54 +0000

Does anyone know where I can buy the chashu pork belly frozen

daftloop — Thu, 01 Dec 2022 16:15:54 +0000

How low is low temp for the oven?

Greg Johnson — Thu, 01 Dec 2022 16:15:54 +0000

failed butchers schooooool

asvinni — Thu, 01 Dec 2022 16:15:54 +0000

Substitute for the sake?

tomiputra — Thu, 01 Dec 2022 16:15:54 +0000

Jamie Oliver should have learn from you lol

SMiTCH — Thu, 01 Dec 2022 16:15:54 +0000

I like how she said one cut and the string unravels, and proceeded to cut it twice on film….

Cloud Around — Thu, 01 Dec 2022 16:15:54 +0000

She made it look so easy. I had to battle with my pork belly, it kept unrolling urg

George Berry — Thu, 01 Dec 2022 16:15:54 +0000

Why didn't you season the pork before rolling it up? Why didn't you fry the slices in the pork fat? GAH!