Help with pork leg (skinless, boneless) aka fresh ham? Roast? Braise? Give up?
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 Reading More May Cause Envy…