Get Your Pork On! |
We love pork in almost all its
reincarnations. We saw a recipe for this Korean preparation of Bo Ssam in The New York
Times. It came with rave reviews. We purchased a 10 pound Pork Butt from McCall’sMeat and Fish. Luckily we figured out we should cook it in a disposable
aluminum pan - I would have hated to have to clean the pan. It was wonderful. There were two sauces that had to be made. One
was the marinade, the other Ssam Sauce. The recipe is from Momofuku in New York
City. They sell on the internet the Ssam Sauce. We loved the dish and the
sauce, but to make our life easier we purchased the Ssam Sauce on the internet
to have available for the next time we make this dish.
There was a lot of
leftovers so we were able to enjoy the meat for several days.
This recipe is a keeper!
Momofuku's Bo Ssam
New York Times
This is a recipe to win the dinner party sweepstakes, and at
very low stakes: slow-roasted pork shoulder served with lettuce, rice and a
raft of condiments. The chef David Chang serves the dish, known by its Korean
name, bo ssam, at his Momofuku restaurant in the East Village and elsewhere. He
shared the recipe with The Times in 2012. Mr. Chang is known as a kitchen
innovator, but his bo ssam 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 the skin a while longer until it takes on the quality of glistening
bark. Meanwhile, make condiments – hot sauces and kimchi, rice, some oysters if
you wish. Then tear meat off the bone and wrap it in lettuce, and keep at that
until everything’s gone.
Ingredients
Pork Butt:
1 whole
bone-in pork butt or picnic ham (8 to 10 pounds)
1 cup
white sugar
1 cup
plus 1 tablespoon kosher salt
7 tablespoons
brown sugar
Ginger-Scallion
Sauce:
2 ½ cups
thinly sliced scallions, both green and white parts
½ cup
peeled, minced fresh ginger
¼ cup
neutral oil (like grapeseed)
1 ½ teaspoons
light soy sauce
1 scant
teaspoon sherry vinegar
½ teaspoon
kosher salt, or to taste
Ssam Sauce:
2 tablespoons
fermented bean-and-chili paste (ssamjang, available in many Asian markets, and
online)
1 tablespoon
chili paste (kochujang, available in many Asian markets, and online)
½ cup
sherry vinegar
½ cup
neutral oil (like grapeseed)
Accompaniments:
2 cups
plain white rice, cooked
3 heads
bibb lettuce, leaves separated, washed and dried
1 dozen
or more fresh oysters (optional)
Kimchi (available in many Asian markets, and online)
Preparation
1. 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.
2. 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.
3. 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.
4. Make
the ssam sauce. In a medium bowl, combine the chili pastes with the vinegar and
oil, and mix well.
5. Prepare
rice, wash lettuce and, if using, shuck the oysters. Put kimchi and sauces into
serving bowls.
6.
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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