I really like this variation.

I did a ten day cure and a roast in a low oven with a brown sugar glaze.

I’m adding it to pretty much everything lately. Both because I have fifteen pounds to work through, but also because it’s goddamn delicious!!

Can’t imagine how awesome it would be as a rice bowl or in ramen.

This may be controversial

But that appears to be chicken thigh. Not entirely sure but you can kinda tell the difference looking at the cross section of the meat, shorter grain.

I audibly shouted when I saw this, brought me back to PE and the short lived dodgeball club some kids started when I was little. Lot of head shots, I think we settled some personal scores in that club.

Oh my god this looks so tasty!!!