Rice Bowl, with aforementioned protein product. Winner to be named later.
Momo’s Chang goes with dry rub, Mission Chinese goes with a brine
They both have books that tell you they are the correct way to make pork belly perfect. I should write a book on how to not to commit suicide while starting a small food business.
Chang just throws the thing into a roaring oven, then turns it down and let’s it go.
The more complicated Mission method: score, braise, seared, and braise.
Both have their place. Momo’s is firm, lends itself well to cubed re-heating or re-frying. Mission’s falls apart, great for pulling. Personally, I would combine: slash, brine, dry-cook.
