Bo Ssam: Extended Remix Edition

June 21, 2023 8:58 AM

I was planning to make Bo Ssam for tonight. I prepped the meat with the sugar/salt mixture last night, and wrapped it up. However, plans have changed. I'll be dining out this evening, instead of eating roasted pork at home.

My roast is just 3.5 lbs, smaller than what the recipe calls for. My roast is also a blade roast, rather than a pork butt. I reduced the sugar/salt mixture to 1/3 cup of each to compensate for my roast's diminutive size.
Is it okay to let the pork cure for an extra day, or should I unwrap the meat, rinse it off, and reapply salt/sugar tonight? Total cure time will be around 40 - 48 hours if I leave it.

posted by cleverevans to Food & Drink (4 answers total)

I have made this recipe several times and I would feel fine letting it sit for longer.
posted by branca at 9:00 AM on June 21, 2023 [3 favorites]

Best answer: Yeah you will just increase the deliciousness a little bit if you leave it for longer, not ruin anything. Worst case scenario, the texture is a little dry because of chemistry things with salt, but you can easily compensate by shredding it a little more and adding more condiments with sesame oil and crunchy juicy pickles. Wow I’m hungry!
posted by Mizu at 10:14 AM on June 21, 2023 [1 favorite]

I've left this exact recipe to cure for 48h for similar reasons and it was just as delicious as the standard recipe, if not a little moreso. Enjoy!
posted by kdar at 11:09 AM on June 21, 2023

Response by poster: Thanks Everyone! I'm looking forward to enjoying my well-cured Bo Ssam tonight.
posted by cleverevans at 11:07 AM on June 22, 2023