David Chang, Peter Meehan

Pork Shoulder for Ramen

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Preparation info
  • Makes Enough for about

    6

    Bowls of Ramen
    • Difficulty

      Complex

Appears in

#27Momofuku
Momofuku

By David Chang and Peter Meehan

Published 2009

  • About

Multiply this recipe as needed. A 5-kilo shoulder—a whole shoulder, the size we typically cook—takes three times the seasoning as one that weighs 1.35kg but the same amount of time to cook.

Ingredients

  • One 1.35 kg piece boneless pork shoulder
  • 35 g coarse sea salt
  • 50

Method

  1. Put the pork shoulder into a roasting pan or other ovenproof vessel that holds it snugly. Mix together the salt and sugar in a small bowl and rub the mix all over the meat; discard any excess salt-and-sugar mixture. Cover the container with cling film and put it into the fridge for at least 6 hours, but no longer than 24.
  2. Prehea