The first thing we tried out of the Momofuku cook book was the pork shoulder. The recipe was incredibly simple. Step 1: season meat. Step 2: let sit overnight in the fridge. Step 3: cook at a ridiculously low temperature that you don't think will ever possibly cook a huge hunk of meat until said chunk of meat is delicously tender and falling off the bone. Step 4: try not to fall asleep and burn the house down while you're at it. The results were tasty, if a little salty.
Todd's note: This is a 10-lb. pork shoulder, and unlike the pork belly that required investigative reporting and dangerous locales, this came from our local A&P meat department. The rub is just salt and sugar and the amount shown here was way too much. Even if you marinaded it in all of this I'd make sure to shake any loose stuff off before baking it and discarding the big piles in the pan. It was just too salty. But damn, was it delicious. And damn, did 10 lb. of pork disappear fast (we fed it to everybody). Also, this is meant to go in the Momofuku ramen, which we have not made. But it should probably be the next big adventure.
Todd's note: This is a 10-lb. pork shoulder, and unlike the pork belly that required investigative reporting and dangerous locales, this came from our local A&P meat department. The rub is just salt and sugar and the amount shown here was way too much. Even if you marinaded it in all of this I'd make sure to shake any loose stuff off before baking it and discarding the big piles in the pan. It was just too salty. But damn, was it delicious. And damn, did 10 lb. of pork disappear fast (we fed it to everybody). Also, this is meant to go in the Momofuku ramen, which we have not made. But it should probably be the next big adventure.
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