Bo Ssam

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Directions

Serve the components together alongside rice, bendable lettuce and kimchi.

Pork butt

Ingredients:

1 whole bone-in pork butt or shoulder (3.5 to 4.5 kg)
1 cup white sugar
1 cup plus 1 tbsp kosher salt
7 tbsp brown sugar

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 150 celsius. 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.
When ready to serve, turn oven to 250 celsius. 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.

Ssam sauce

Ingredients:

2 tbsp fermented bean-and-chili paste (ssamjang)
1 tbsp chilli paste (kochujang)
1/2 cup sherry vinegar
1/2 cup neutral oil

Directions:

Mix and let steep for more than an hour before eating

Green onion sauce

Ingredients:

2 1/2 cups whole green onions thinly sliced
1/2 cup minced ginger
1/4 cup neutral oil
2 tsp light soy sauce
1 tsp sherry vinegar
Salt to taste

Directions:

Mix and let steep for more than an hour before eating

Summary

This is a recipe for informal dinner parties: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments. The recipe comes from David Chang who runs the shrine to pork called Momofuku in New York. This is a remarkably straightforward way to achieve high-level excellence with little more than ingredients and time. Simply cure the pork overnight beneath a shower of salt and some sugar, then roast it in a low oven until it collapses. Apply some brown sugar and a little more salt, then roast until it takes on the quality of glistening bark. Meanwhile, make the condiments; hot sauces and kimchi & rice. Then tear meat off the bone and wrap it in lettuce, and keep at that until everything’s gone.

--- title: "Bo Ssam" image: featured.webp categories: [main] --- ![](featured.webp) ## Directions - Serve the components together alongside rice, bendable lettuce and kimchi. ## Pork butt ### Ingredients: - 1 whole bone-in pork butt or shoulder (3.5 to 4.5 kg) - 1 cup white sugar - 1 cup plus 1 tbsp kosher salt - 7 tbsp brown sugar ### 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 150 celsius. 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. - When ready to serve, turn oven to 250 celsius. 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. ## Ssam sauce ### Ingredients: - 2 tbsp fermented bean-and-chili paste (ssamjang) - 1 tbsp chilli paste (kochujang) - 1/2 cup sherry vinegar - 1/2 cup neutral oil ### Directions: - Mix and let steep for more than an hour before eating ## Green onion sauce ### Ingredients: - 2 1/2 cups whole green onions thinly sliced - 1/2 cup minced ginger - 1/4 cup neutral oil - 2 tsp light soy sauce - 1 tsp sherry vinegar - Salt to taste ### Directions: - Mix and let steep for more than an hour before eating ## Summary This is a recipe for informal dinner parties: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments. The recipe comes from David Chang who runs the shrine to pork called Momofuku in New York. This is a remarkably straightforward way to achieve high-level excellence with little more than ingredients and time. Simply cure the pork overnight beneath a shower of salt and some sugar, then roast it in a low oven until it collapses. Apply some brown sugar and a little more salt, then roast until it takes on the quality of glistening bark. Meanwhile, make the condiments; hot sauces and kimchi & rice. Then tear meat off the bone and wrap it in lettuce, and keep at that until everything's gone.