For pork, does it matter if you marinade first, then sear + braise vs sear + braise first then marinade?
More details: I'm trying to cook pork chashu using pork butt. The marinade is mostly soy sauce, sake, mirin, sugar. So far, I sear it then I either:
- Braise for 3 hours, then marinade for 12. Or...
- Sous Vide in marinade for 12 hours at 170ºF (not vacuum sealed)
It turns out dry :( So I am gonna try with lower temp next. But I am also curious if the marinade could be the cause (because of the curing effect), and if doing it before or after matters.