Bo Ssäm
A spectacular Korean-style roasted pork dish featuring tender, slow-cooked Boston pork butt with a crispy caramelized crust, served with various accompaniments including kimchi, ginger scallion sauce, oysters, and fresh lettuce leaves for wrapping.
Ingredients
- •1 whole bone-in Boston pork butt
- •1 cup granulated sugar
- •1 cup kosher salt
- •7 tablespoons light brown sugar
- •12 pieces oysters
- •2 cups Napa Cabbage Kimchi
- •1 cup Ginger Scallion Sauce
- •1 cup Ssäm Sauce
- •2 cups Short-Grain Rice
- •4 heads Bibb lettuce
- •2 tablespoons sea salt
Cooking Instructions
- 1.
1. Put the pork in a roasting pan, ideally one that holds it snugly. Mix together the granulated sugar and 1 cup of the salt in a bowl, then rub the mixture into the meat; discard any excess salt-and-sugar mixture. Cover the pan with plastic wrap and put it into the fridge for at least 6 hours, or overnight.
360 min
- 2.
2. Heat the oven to 300°F. Remove the pork from the refrigerator and discard any juices that have accumulated. Put the pork in the oven and cook for 6 hours, basting with the rendered fat and pan juices every hour. The pork should be tender and yielding at this point-it should offer almost no resistance to the blade of a knife and you should be able to easily pull meat off the shoulder with a fork. Depending on your schedule, you can serve the pork right away or let it rest and mellow out at room temperature for up to an hour.
360 min
- 3.
3. When ready to serve-sauces are made, oysters are ready to be shucked, lettuce is washed, etc.-turn the oven to 500°F.
15 min
- 4.
4. Stir together the remaining 1 tablespoon salt and the brown sugar and rub the mixture all over the pork. Put it in the oven for 10 to 15 minutes, until the sugar has melted into a crisp, sweet crust.
15 min
- 5.
5. Serve bo ssäm whole and hot, surrounded by the accompaniments.
5 min