MOMOFUKU'S BO SSAM
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.
Provided by Sam Sifton
Categories dinner, roasts, main course
Time 13h
Yield 6 to 10 servings
Number Of Ingredients 18
Steps:
- 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, brush any excess sugar mixture off the fat cap 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.
Nutrition Facts : @context http, Calories 1115, UnsaturatedFat 45 grams, Carbohydrate 50 grams, Fat 69 grams, Fiber 2 grams, Protein 71 grams, SaturatedFat 18 grams, Sodium 1684 milligrams, Sugar 34 grams, TransFat 1 gram
BO-SSAM (KOREAN PORK ROAST)
The pork is marinated and then slow roasted, and it's finished in a quick broil-like process that caramelizes a brown sugar rub. It results in an exceptionally tender and flavorful roast. The pork is thinly sliced and served with a variety of side dishes (like white rice and Kimchi). To eat, diners wrap pork slices and sides in lettuce or cabbage leaves (which is how the dish was named, as Bossam means "wrapped"), and the wraps are dipped in a variety of sauces, particularly Ssam sauce. Sometimes it's topped with oysters, which is called Gul Bo-Ssam.
Provided by Vickie Parks @Northwestgal
Categories Pork
Number Of Ingredients 17
Steps:
- Place the pork in a large, shallow bowl. Mix the white sugar and salt together in another bowl, then rub the mixture all over the pork. Cover it with plastic wrap and place in the refrigerator for at least 6 hours, or overnight is ideal.
- When you're ready to roast, heat oven to 300°F.
- Remove pork from refrigerator and discard pan juice. Place the pork in a roasting pan skin side up, and roast, uncovered, for approximately 6 hours, or until roast collapses and yields 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.
- Meanwhile, prepare the rice (according to package directions), and place in serving bowl after it's fully cooked. Separate lettuce leaves, and place on a large serving platter. Place ssam sauce and kimchi in serving bowls, if using.
- After accompaniments are prepared and you are ready to serve the food, increase oven temperature to 500°F. 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, uncovered, for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. Slice thinly and serve hot, with the sauces and other accompaniments.
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