Momofuku's Bo Ssam Recipe
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Ingredients: |
Ingredients: Pork Butt:
1 whole bone-in pork butt or picnic ham (8 - 10 lb.)
1 c. white sugar
1 c. plus 1 Tbsp. kosher salt
7 Tbsp. brown sugar
Ginger-Scallion Sauce:
2 1/2 c. thinly sliced scallions, both green and white parts
1/2 c. peeled, minced fresh ginger
1/4 c. neutral oil (like grapeseed)
1 1/2 tsp light soy sauce
1 scant tsp sherry vinegar
1/2 tsp kosher salt, or to taste
Ssam Sauce;
2 Tbsp fermented bean-and-chili paste (ssamjang, available in many Asian markets, and online)
1 Tbsp chili paste (kochujang, available in many Asian markets, and online)
1/2 c sherry vinegar
1/2 c. neutral oil (like grapeseed)
Accompaniments:
2 c. plain white rice, cooked
3 heads bibb lettuce, leaves separated, washed and dried
1 doz or more fresh oysters (optional)
Kimchi (available in many Asian markets and online)
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Directions: |
Directions:Pork Butt: place the pork in a large, shallow bowl. Mix the white sugar and 1 c. of the salt together in another bowl, then rub the mixture all over the meat. cover it with plastic wrap and place in the refrigerator for at least 6 hr., or overnight.
When you're ready to cook, heat oven to 300º. Remove pork from refrigerator and discard any juices. Place the pork in a roasting pan and set in the oven and cook for approximately 6 hours, or until it collapses, yielding easily to the tines of a fork. (After the first hour, baste hourly with pan juices.) At this point, you may remove the meat from the oven allow it to rest for up to an hour.
Ginger-Scallion Sauce: in a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed.
Ssam Sauce: in a medium bowl, combine the chili pastes with the vinegar and oil, and mix well.
When you accompaniments are prepared and you are ready to serve the food, turn oven to 500º |
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