Momofuku’s Bo Ssam

Submitted by: Marcia and Rick

Attributed to: Marcia and Rick

Category: Pork

Description: 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. 

Prep time: 30 minutes

Total time: 7 hours (approximately)

Servings: 6-10

Difficulty rating: 2

Ingredients:

Pork Butt:

1 whole bone-in pork butt (8-10 pounds)

1 cup white sugar

1 cup plus 1 tablespoon kosher salt

7 tablespoons brown sugar

Ginger-Scallion Sauce

2 1/2 cups thinly sliced scallions, both green and white parts

1/2 cup peeled, minced fresh ginger

1/4 cup neutral oil (like grapeseed)

1 1/2 teaspoons light soy sauce

1 scant teaspoon sherry vinegar

1/2 teaspoon kosher salt, or to taste

Ssam Sauce

2 tablespoons fermented bean-and-chili paste (ssamjang, available in Asian markets, and online)

1 tablespoon chili paste (kochujang, available in Asian markets, and online)

1/2 cup sherry vinegar

1/2 cup neutral oil (like grapeseed)

Accompaniments:

2 cups plain white rice, cooked

3 heads of bibb lettuce, leaves separated, washed and dried

1 dozen or more fresh oysters (optional)

Kimchi

Special tools/utensils needed:

None

Directions: 

1. Place the pork in a large shallow tray. (Roasting pan or lasagna baking dish works great!) Combine 1 cup of sugar and 1 cup of the salt in a bowl and mix them well. Gently rub the mixture all over the meat. Cover it with plastic wrap then refrigerate it at least 6 hours, or overnight.

2. When you’re ready to cook, heat the oven to 300 F. Cover the roasting pan with cooking foil. Wrap it around at least twice covering all the gaps. (You will thank me later! This will make your cleaning process so much easier.) Remove the pork from the fridge and discard any juice. Leave the rub on the pork.

3. Place the pork in a roasting pan (fatty side up if any), set in the oven and cook it for about 6 hours. (This can vary depending on the size of the pork. See note below for guidance.) Once cooked, the pork should be very easy to pull apart with tongs and forks. Remove the pork from the oven.

4. Meanwhile, make the ginger-scallion sauce.  In a large bowl, combine the scallions with the rest the ingredients.  Mix well and taste, adding salt if needed.

5. Make the ssam sauce.  In a medium bowl, combine the chili pastes with vinegar and oil, and mix well

6. Prepare rice, wash lettuce and, if using, shuck the oysters.  Put kimchi and sauces into serving bowls.

7. Combine the remaining salt, brown sugar and vinegar in a small bowl. Mix them well. Gently rub the mixture all over the cooked pork (mainly the top of the pork). Watch out for your hands as you rub as the meat can be hot.

8. Turn the oven to 500 F (or use a grill / broiler function). Place the pork in the oven and cook it until a dark caramel crust develops on the meat. It takes 5 to 10 mins. Serve hot, with the accompaniments.