Chilli and jacket potato, nothing special to look at.
However, it will be followed by this
I dare not post it on the other thread, might cause an uproar. Made from leftover Jason’s and some wildfarmed white. That pappy process stuff in plastic bags is just not appropriate.
Looks bloody nice
Thanks, I will let you know, the recipe is 1930s so I tend to add more dried fruit, then it is hard to get the moisture level consistent.
It never matches my memory of the version served in a cafe in Ilfracombe forty odd years ago.
I love a good bread pudding but so hard to find. The secret is to use stale bread.
Not tonight but last night I had pork chop ( free range and you could taste the difference between that and the meat from elsewhere ) .
With it were my own potatoes 
and own beans 
, total food metres for the last two, ten metres .Grown in pots in my back patio, no digging.
The spent compost goes into my neighbour’s vegetable plot where it helps offset some clay/flint soil
Wonderful…my sort of food !
I’ve spent the day cooking. First up Cha-sui pork - boned and skinned belly pork rolled up and seared. Then poached for 20 mins with a tea bag. Finally cooked for 90 mins in a mixture of soy sauce, mirin, sake, garlic, ginger, brown sugar and water. You let the pork cool in the liquid and you then slice it up ready to be used in ramen. The liquid (‘tare’) is added to the ramen broth. From a 1kg piece of belly pork I can make 5 portions for 2 people which can be frozen.
Then a chili made with chuck steak rather than mince
Don’t be silly.
This ain’t char siu darling, and it has no place in a Ramen. 
What were you thinking.
Taught me by a Japanese chef on a ramen course! It’s also spelt chashu and is the Japanese version of the classic Chinese Char-Sui dish. Have a google of chashu ramen
Do you think this version is better ?
I have seen recipes and thought about doing this method.
I think they are very different dishes. This one is meant for slicing thinly and serving on ramen. If you’ve got the ingredients it’s very easy and it goes a long way. Also tastes bloody good! Let me know if you do it
I love the sticky marinade on the pork left for 24hr.
No crackling. on shoulder strips. Then slowly baked. Left to chill overnight and thinly sliced and added to whatever takes my fancy. Sometimes rice, noodles. Noodle soup or in a sandwich.
Best in a “special” chow mein noodles along with beef, chicken and prawns.
The Japanese one is more subtle I can imagine.
But that looks better!
The finished product! The green stuff is cavalo nero from my allotment. We had a very nice sake with this
Looks superb.
After a delicious Chicken dinner a hot toddy.
My wife has accidentaly arranged the cloves in a mini ‘crucifixion style’. Not sure what that denotes.
G
