“Umeboshi” (pickled plums), a classic summer flavor, can impart a subtle taste and help make pork really tender. Simmered pork is very versatile and can be used as you’d use “chāshū” pork — as a topping for ramen and “hiyashi chūka” (cold Chinese-style noodles) or chopped up and put into fried rice, salads, sandwiches and more. Click the link in our bio for a recipe for simmered pork and cucumber salad with ume dressing. 📸 Makiko Itoh
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