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!
Look below the mint-infused cookies to the roasted strawberries
A Cobbler Topped with COOKIES
18 Snacks (and 6 Podcasts) for Memorial Day
You May Have Heard About This Nationwide Hot Dog Recall
10 Grilling Myths That Must Go Away
What Went Wrong? The Hard-Boiled Eggs Edition
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)