I have a 3.8lb Boston butt from a farm-raised pig, with a nice 1.5 inch thick fat cap. I'm afraid that if I braise it, the fat will go to waste. Should I roast instead? How long and what temp?
I love David Chang's bo ssam recipe. Sam Sifton recently wrote about it in the Times: http://www.nytimes.com...
pierino is a trusted source on General Cooking and Tough Love.
Porchetta makes great use of that fat cap. I too love that flavor. My own recipe is http://www.food52.com/recipes...
hardlikearmour is a trusted home cook.
I heartily second this! Pierino's porchetta is ridiculously good.
Thank you HLA, and I am feeling ridiculous this morning. But it is my second most "saved" recipe on Food52, and my personal favorite.
This one by Laura Calder is fantastic. Great flavours. http://www.foodnetwork...
Thanks everyone! I think I'm going to go for the Momofuku Bo Ssam recipe. That looks insane!
Please enter a valid email address.
Well played. You deserve a cookie.
By way of its staple protein sources: pulses!
5 Indian Pulse Recipes
About French Country Cooking
What Grocery Staple Makes a Cameo in 'Carrie'?
Smarter Party Prep
Recipe of the Day
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.