Go to the Recipe: Chashu (Roast Pork for Ramen)
stupid question - assuming one freezes this. when it comes time to use it, are you simplying defrosting and putting it in your bowl when you're ready to eat, or are you reheating in a pan? (i.e. does it go in the bowl room temp or not).
Not a stupid question at all! You can put room temperature slices into a hot soup, no problem, but it helps if the slices are quite thin—about 1/8 inch thick. It's also imperative that you use a warmed bowl and have the stock as ripping hot as possible when it goes into the bowl if you're using fridge cold or room temperature slices. You can also warm the slices chashu up, either by running them under the broiler, heating them briefly in a pan, or torching them with a kitchen torch. This is preferable for thicker-cut chashu (1/4-inch and thicker). It's up to you. The main consideration is the thickness of the slices and how they'll affect the temperature of the soup.
"Set a wire rack in a 1/4 sheet pan and place a piece of parchment paper on top of rack." Why put parchment on top of the rack? The video shows the parchment on the sheet pan, under the rack.
I like to put the parchment on the rack to prevent sticking and faciliate cleanup of the rack itself—the juices can coagulate around the rack, which is annoying to clean—along with the pan.
Sliding it under the rack facilitates cleanup of the pan. I think the chefs are just less lazy than I am.
