I'm planning on making the Momofuko Bo Ssam recipe from the NYT a few weeks ago this weekend. The recipe says to cover the pork with a cup of sugar and a cup of salt and let it "chillax" overnight in the fridge, discard the juices, and pop it in the oven. I just want to make sure that's correct/will work -- I'm a little leary of putting something that has a cup of salt on it straight in the oven. Thoughts? Experiences? Thanks!
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