Recipe from NYTcooking. Here is a video of David Chang preparing this dish on Martha Stewart.
[untested recipe]
Pork Butt:
- 1 (8-10lb) bone-in pork butt
- 1 cup granulated sugar
- 1 cup kosher salt
- 7 tablespoons brown sugar
Ginger Scallion Sauce:
- 2 ½ cups scallions, thinly sliced
- ½ cup fresh ginger, peeled and minced
- ¼ cup grapeseed or avocado oil
- 1 ½ teaspoons low sodium soy sauce or tamari sauce
- 1 scant teaspoon sherry vinegar
- ½ teaspoon kosher salt
Ssam Sauce (or buy ready made from Whole Foods)
- 2 tablespoons ssamjang fermented bean-and-chili paste
- 1 tablespoon kochujang chili paste
- ½ cup sherry vinegar
- ½ cup grapeseed or avocado oil
Accompaniments:
- 2 cups steamed white rice
- 3 heads bibb lettuce, leaves separated
- 1 dozen fresh oysters (optional)
- Kimchi
- Place the pork in a large, shallow bowl. Mix 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-F. Remove pork from refrigerator and discard the juices. Place the pork in a roasting pan (fat side up) and set in the oven; cook for approximately 6 hours or until fork tender (basting every hour with the pan juices). Remove from oven and allow to rest 15-60 minutes.
- 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.
- When ready to serve, heat oven to 500-F. In a small bowl, stir together 1 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.