10/23/15

Dinner at Jen and John's: return of the bo ssam! I did it completely by the book this time, and the results were much better. I started with about an 8 pound, bone-in pork shoulder, dry-brined it overnight, and roasted it for about 7 hours. I also made the accompaniments (ginger-scallion sauce and a spicy chili sauce), and they were so worth it. I will definitely make this again