M san and S san invited us over for an indulgent roast lunch. Properly cellared 389 and a perfect roast. I was very happy!!
As S san was preparing the roast, I noticed the pork was Bangalow Sweetpork so I pointed out that it was exactly the same pork and cut that we use for our charsiu. S san humbly replied “pressure is on” but I was blown away how perfect he finished the crackling and also maintained the juiciness of the roast. The fennel seed juis and side garnishes were as exquisite. For some reason Dutch carrots seems to match pork very well.
Aside from the very entertaining host, with a designated driver and a breast feeding mother at the same table, I drank to my heart’s content. Very very luxurious way to get drunk in deed. Thank you so much S san and M san!
Taro's Ramendo 
Which is better – collar roast or loin roast for a special dinner?
I like collar with more marbling. This cut is what we use for our chatsiu topping.