Wanna make weird marinated eggs
Making a bastardized version of chashu pork (loins, not belly, due to there being no belly at the store today) which heavily features lapsang souchong to impart a smoky flavor (skipped five spice, added more ginger and chili).
I like making tea eggs, and the leftover marinade or whatever is pretty damned tasty and has the tea right in there.
Are there any good reasons to not reuse the post-pork chashu marinade leftovers (the stuff that isnt going in the fridge in the box with the meat) to marinate the tea eggs?
Mostly would appreciate advice on any issues I'm too dumb to foresee.
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