Use Kosher Salt; no substitutes!
By LalaGoLightly on 1/22/2015
Using kosher salt, like Diamond Crystal, or Morton's, is the only way to use this much salt in a brine recipe and have your recipe not come out tasting like a salt lick. Table salt is iodized, and milled into very fine crystals--there is actually *more* table salt in a volumetric measuring cup of salt vs. a cup of kosher salt. Diamond Crystal is *very* flaky, and if you were using weight measures of a cup of each type of salt, it wouldn't surprise me to find that table salt weighs a few ounces more--it's that much of a difference. I love me some bo ssÃ¤m, but I definitely wouldn't use table salt to make the brine--far too salty! And make sure you taste the brine first--if makes your face screw up in horror, add more water! It's not rocket science.
By adampearse on 7/27/2013
I did not heed the other review and made the recipe as is. Holy God, is it salty. The outer pieces are, unfortunately, hardly edible it's so salty... a shame because the crispy outside should be the best part. I don't know what the other reviewer did to avoid the salt assault, but I'm really disappointed with how mine turned out. I will make it again, because it would be awesome if less salty. I will use HALF the recommended salt for the brine. Hopefully that helps
By jdv915 on 1/30/2012
Made this over the weekend (you need a full day to commit to this) and I have to say, it was really good but very salty overall. You could definitely taste the sweetness from the sugar but it was kind of overpowered by the saltiness. Maybe I didn't dissolve the sugar enough in the brine. Overall, really a good dish but then again slow roasted pork, no matter the brine is good.
Pefect for Christmas
By Abaldwin071 on 12/25/2008
This is simply one of the best meals you can imagine, and easy, easy easy. All you have to cook is the pork and rice, the rest is as complicated an assemblage of the the kim chi as your local Korean market has to offer. One modifications was the inclusion of a bottle of beer to the roasting pan at hour 2 to add some liquid for basting. I used a more common picnic ham cut, identified by the the larger bone than the boston butt scapula. 12 lbs took about 7 1/2 hours at 300, sprinkled the sugar salt mix during the last half hour, perfect caramelization. (Note: if you don't already know, make sure to remove the skin of the pork before roasting. Ma
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