David Chang’s Momofuku’s Bo Ssam

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Recipe from NYTcooking. Here is a video of David Chang preparing this dish on Martha Stewart.

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[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

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1. 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.
2. 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.
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. 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.