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Momofuku Bo Ssam
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Brief Description
Korean dish of roasted pork butt with ssam sauce and ginger-scallion sauce, served with rice and bibb lettuce.
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Main Ingredient
pork butt
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Category: Pork
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Cuisine: Korean
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Prep Time: 360 min(s)
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Cook Time: 360 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: farrhah
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Posted On: Jul 17, 2013
Number of Servings:
Ingredients:
- 1 whole - bone-in pork butt or picnic ham 8 to 10 pounds
- 1 cups - white sugar
- 1 cups - kosher salt plus 1 tbsp
- 7 tablespoons - brown sugar
- 2 1/2 cups - scallions, both green and white parts thinly sliced
- 1/2 cups - ginger minced, peeled
- 1/4 cups - neutral oil like grapeseed
- 1 1/2 teaspoons - light soy sauce
- 1 teaspoons - sherry vinegar
- 1/2 teaspoons - kosher salt or to taste
- 2 tablespoons - fermented bean-and-chili paste ssamjang, available in many Asian markets
- 1 tablespoons - chili paste kochujang, available in many Asian markets
- 1/2 cups - sherry vinegar
- 1/2 cups - neutral oil like grapeseed
- 2 cups - plain white rice cooked
- 3 heads - bibb lettuce leaves separated, washed, dried
- 1 dozen - fresh oysters optional
- - kimchi available in many Asian markets
Directions:
Place the pork in a large, shallow bowl. Mix the white sugar and 1 cup 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 hours, or overnight.
When you're ready to cook, heat oven to 300. 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 and allow it to rest for up to an hour.
Meanwhile, make the ginger-scallion sauce. In a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed.
Make the ssam sauce. In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well.
Prepare rice, wash lettuce and, if using, shuck the oysters. Put kimchi and sauces into serving bowls.
When your accompaniments are prepared and you are ready to serve the food, turn oven to 500. In a small bowl, stir together the remaining tablespoon of salt with the brown sugar. Rub this mixture all over the cooked pork. Place in oven for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. Serve hot, with the accompaniments.
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