Should I rinse the extra salt and sugar from the pork shoulder(Bo Ssam Miracle, NYTs recipe) before I put it in the oven? Thanks

Question

Ally · Answer

I still need to know how long the salt/sugar needs to be rubbed in.  And how much excess needs to be brushed off or discarded before putting in the fridge.

LLStone · Answer

The rub of salt / sugar will give the pork the salty caramel crust that the NYT article references.  Gosh, if I wasn't allergic to pork I'd be making this tonight - it looks so good.

pierino · Answer

Interesting question. I read the recipe myself this morning but I haven't worked with it yet. And I'm crazy about Korean cooking. I'm betting that LLStone has the right aswer here. I've never seen a recipe that required you to "rinse" salt before cooking. Scraping off salt after something has already been baked in it is different.

LLStone · Answer

Per the Momofuku cookbook, you rub the pork with the salt / sugar mixture and discard any excess.  Cover and refrigerate for 6-12 hours.  After removing pork from refrigerator, you discard any juices and put in the oven.  You don't rinse the meat.

savorytart · Answer

thanks - i questioned that as well this morning

SallyBroff · Answer

Yes

Should I rinse the extra salt and sugar from the pork shoulder(Bo Ssam Miracle, NYTs recipe) before I put it in the oven? Thanks

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