The Nasty Bits

Recipes and stories for everything but the oink.

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The Nasty Bits: Momofuku-Style Bo Ssam, But With More Hocks and Trotters

A few weeks ago, I was sitting in Momofuku with friends eating a whole pork shoulder, slow roasted so the skin turns out crispy and the flesh very tender, and served with rice, kimchi, and scallion oil. I was enjoying myself immensely except for one tiny problem: there wasn't enough skin to go around the table. That's where the hocks and trotters come in. More

Pig Parts Sugo

Sugo is usually made with guanciale, unsmoked pork jowl, but I wanted to see what would happen if I used any smoked pork, plus a fresh cut. The results were mighty good. The fresh cuts, especially the ones with skin, gave some nice body to the sauce. The smoked parts added depth. More

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