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...
Porchetta makes great use of that fat cap. I too love that flavor. My own recipe is http://www.food52.com/recipes...
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.ca/recipes/Pork/recipe.html?dishid=8319
Thanks everyone! I think I'm going to go for the Momofuku Bo Ssam recipe. That looks insane!