Pernil!

[Saregama]

Yeah. I may have broiled by mistake. Pics were posted.

What's For Dinner #60 - The Hot August Nights Edition - August 2020

Remember all that pork from a few days ago… Tonight was Bo Ssam night. I finished the pork with a sugar and vinegar rub, broiled to crisp (well, it got charred again), made a scallion-ginger-cilantro-serrano condiment (riff on my usual, not the Momofuku recipe which doesn’t blister the aromatics), and approximated the ssam sauce with what I had on hand (sichuan doubanjiang and miso instead of gochujang, plus a few other things). The pork was delicious, but the scallion sauce was the hit f the …

What's For Dinner #60 - The Hot August Nights Edition - August 2020

And… the finish. Pork shoulder “porchetta” with pan gravy, sautéed spinach (a la rao’s), garden tomato salad, and crusty bread (not in pic). The fat got a bit charred, but it was crisp and succulent. There’s barely a quarter left, so I think it was a hit. [image] [image] [image]