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Home Cooking 1

Momofuku-style bo ssam

Calkarebear | Nov 19, 201409:25 PM

Hi, I know there have been other posts on the famous recipe but I couldn't find anything on my particular issue. I've made this twice and both times the flavor has been amazing (if a bit too salty) and the skin crisped up perfectly, but the meat was a bit tough. The meat fell apart in large chunks but the large chunks were a bit dry. Does anyone know what the problem is? Should I be leaving it in the oven for longer? It was getting quite crispy and dry on the edges.

I'd appreciate any help at all!

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