The final product is actually combined from 2 parts:
Part 1 - Stock
In here went pork bones, chicken carcass, green onions and garlic. Scoop out and discard the scum that floats to the surface. I'm not sure what it is, but people have always taught me to get rid of it.
I boiled the crap out of it for like 3 hours. It just kept reducing and I just added some cold water. Repeat as required.
Part 2 - Braising liquid
I browned off the pork belly, then deglazed with a mixture of cooking wine, mirin, rice vinegar, soy sauce and miso. Tossed in some green onions for good measure as well.
I simmered this for about 2 hours.
At the end of it all, this got very viscous from all the collagen being cooked down.
After the stock was good, I removed and strained out all the bones and bits of meat. I removed the pork from the braising liquid and combined the 2 together. I like miso, so I added about a 2 table spoons and stirred that in.
I learned some lessons this time.
- Pork bone stock needs a more pork to chicken ratio. More fatty pork bits in there for more collagen too.
- Peaches and Cream corn niblets is too too sweet.
- I need actual proper menma, the canned bamboo shoots from T&T just isn't an acceptable substitute.
- Braising liquid needs to be stronger, char siu was flavorful, but not salted enough.
- Cool your char siu, then slice it. Before reheating it with the hot soup. Crumbles less this way.
Photos here:
https://picasaweb.google.com/1112742...OfA7tLigqClKA#
If anybody else has made something similar, please share. I'd love to learn.