Ingredients: |
Ingredients: Slow Cooked Pork:
7-8 lb pork butt/shoulder (bone in & skinless)
1/2 C White Sugar
1/2 C Kosher or Cooking Salt (NOT table salt)
Brown Sugar Crust:
1 T Kosher or Cooking Salt (NOT table salt)
7 T Brown Sugar (light not dark)
Ginger Shallot Sauce:
2½ C Scallions, thinly sliced (both green and white parts)
1/2 C Fresh Ginger, peeled and finely grated
1/3 C Canola Oil
1½ t Light Soy Sauce (not dark)
1 t Sherry Vinegar
1/2 Kosher or Cooking Salt, to taste
Spicy Ssam Sauce:
2 T Ssamjang
1 T Gochujang
5 t Sherry Vinegar
2 T Canola Oil
1 T Water
1 t White Sugar
Serving:
4 - 5 heads butter/bib lettuce, 3 Cups cooked white rice,1lb kimchi and 12 + oysters , raw, in shell.
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Directions: |
Directions:Bossam Slow Cooked Pork:
Mix sugar and salt together. Pat pork dry. Coat pork in sugar salt mixture, getting it into all the crevices. Rub/pat well to adhere as best you can - discard excess salt unused/falls off.
Place in a glass dish, cover loosely with cling wrap and refrigerated 24 - 36 hours.
Preheat oven to 300°F with rack in the middle of oven.
Remove pork from fridge - surface will be wet. Either transfer pork to clean pan (metal, ceramic or glass) or drain off excess liquid / scrape out salt/sugar in same glass pan. Do not rinse pork.
Roast 5 hours, uncovered, spooning over pan juices once each hour, until you can easily pull the meat apart with 2 forks.
Remove from oven, rest for 10 minutes (up to 1 hour is fine, loosely cover in foil).
Turn oven up to 500°F.
Mix brown sugar and salt for crust. Spoon juices all over pork and spoon sugar onto pork. Using your hands to make it stick to the top and sides (not underneath). Make layer on top as even as you can (for even caramelisation).
Place in oven for 10 minutes until surface is a deep golden crust, sugar is bubbling and caramelised. Keep a close eye on it from 5 minutes. If the highest points start getting black, cover with small piece of foil (just stick it on).
Remove from oven and transfer to serving platter for serving. (Don't use pan juices, it will be salty from brine)
Sauces:
Ginger Shallot Sauce: Mix ingredients in bowl and stand for 20 minutes to let it soften.
Ssam Sauce: Mix ingredients together. Oil will naturally separate over time if sauce is left to stand, just mix again to re-incorporate.
To eat, place lettuce in hand. Spoon in some rice, top with pulled pork, small piece of kimchi, oyster, some ginger shallot sauce then finally a little drizzle of spicy Ssam sauce.
Bundle up, bite and enjoy! |
Personal
Notes: |
Personal
Notes: Brining/curing time - minimum 6 hours, 12 hours ok, 24 - 36 hours optimum, 48 hours ok too especially if using larger 9lb pork.
DO NOT rinse pork after curing. You should only use enough sugar/salt rub so it sticks to the pork, don't layer it on thickly on the surface.
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This recipe for Momofuku Bossam is from