Go Cook Yourself

Ok, I've been quiet recently, I've mostly been running down the freezer and using up stuff I already made, as my forearm is still hurting from an injury 5 months ago!

But today I made chicken chow mein and started cooking tonkotsu broth with pigs trotters, pork bones and a chicken carcass I broke down for another time.

There's a shichimi togarashi, furikake and tajin spice blend marinated pork tenderloin in the sous vide bath cooking overnight, and tomorrow I finish off the tonkotsu!