saturday was the big day. i finally had my epic pork feastness that has now lovingly been called "pork-gasm" in which i reassembled a piggy. (or at least a lot of bits of him) in the wonderful was he should be. this included bo ssam, a bone in shoulder that i first cured in sugar and salt for 24 hours and then roasted slowly for 7 before hitting it in an ultra hot oven for a few minutes to carmaliver the sugars and make a nice crust. this was then pulled and served with the traditional korean condiments of kim chee, chili paste and ginger scallion sauce rolled in a lettuce leaf. very tasty. i will be making this again soon. i also butterflied a loin and stuffed it with a garlic and rosemary compound butter. this got a little overdone, but only just and was still very tasty and only a little dried out. i briased some smoked pork hocks in chicken stock, wine and a bit of herbs and it was very amazing. i also made jerk bbq chicken wings, and roasted a chicken for my jewish friend who keeps kosher, and grilled artichokes which i served with an aioli. there was also prosciutto and plenty of crusty french bread.
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