Sunday, April 05, 2015

stay tuned

I've got a 1.2-kilogram hunk of pork sirloin (Kor. deungshim) burbling away in my new slow-cooker; it'll be ready for sugaring, broiling, and saucing in a few hours. Meanwhile, I need to go out and buy some baking pans for my oven, so that's today's mission.

I've been documenting the porking process, so stay tuned and expect a photo essay later.


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