I'm in Germany with my girlfriend and we wanted to make a smaller version of the Momofoku Bo Ssam for Christmas dinner. We don't cook much meat and we don't speak much German and she came home from the butcher shop with a 3 lbs (1.7kg) skinless, deboned pork leg instead of pork butt/shoulder. She told the butcher she wanted a "butt" so I guess that's how we ended up with this cut. The receipt says it's "schnitzel", which is usually sliced and pan fried, but she specifically said she wanted to roast it.
It looks like its going to be much drier than a pork "butt" or shoulder so we are wondered if we should give up and try making something different, but not sure what. I'm afraid a classic roast will be too dry. I'm having a very difficult time finding skinless pork leg recipes or recipes that explain how to keep skinless and boneless pork leg roasts from going dry.
If this happened to you would you :
1) Try to make the Bo Ssam with this 3 lb cut? How to adjust it for the smaller, drier cut?
2) Do a roast? Do you have a pork leg roast recipe? Would a pork loin recipe (https://diethood.com/pork-loin-roast-...) work or will the texture be wrong? Should we add bacon or something else?
3) Braise it? In wine? or Coconut milk?
4) Some other recipe strategy? We really like recipes from Thailand, China, Mexico and I wonder if there might be interesting ones but haven't found any.
We are both far away from our families and wanted to have a nice Christmas dinner and now I'm worried we will end up with a sad, dried roast. We went all out paying for organic ham so budget-wise we need to make this work for our Christmas dinner (and the next days of leftovers). We don't have a barbecue or smoker and since Germany is in lockdown, it will be hard for us to find any equipment outside of our very basic baking dish.
Would be really grateful for your suggestions!
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...