Momofuku Bo Ssäm (Braised Pork Shoulder)

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Momofuku Bo Ssäm (Braised Pork Shoulder)
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Makes: 8 servings adjust
The signature dish of David Chang's Momofuku Ssam Bar in NYC.

Directions

Ingredients

  • 1 Bone-in Pork Shoulder, 8-10 lbs
  • 1 cup Coarse Salt
  • 1 cup Granulated Sugar

Step 1

PORK: Place pork in a large bowl or roasting pan. In a medium bowl, mix together granulated sugar and 1 cup coarse salt. Rub sugar mixture all over pork and cover bowl with plastic wrap; transfer to refrigerator for at least 6 hours and up to overnight.
 

Step 2

Preheat oven to 300 degrees
 

Step 3

Transfer pork to a large roasting pan, discarding any accumulated juices (or drain accumulated juices from roasting pan that pork is in). Transfer roasting pan to oven and cook, basting every hour with rendered fat in roasting pan, until meat is tender and easily shredded with a fork, about 6 hours.

Ingredients

  • 1 tablespoon Coarse Salt
  • 7 tablespoons Light Brown Sugar

Step 4

Meanwhile, in a small bowl, mix together remaining tablespoon coarse salt and brown sugar; rub mixture all over pork.
 

Step 5

Increase oven temperature to 500 degrees. Return pork to oven until sugar has melted into a crisp crust, 10 to 15 minutes

Ingredients

  • 2 1⁄2 cups Scallion, thinly sliced (from 1 to 2 large bunches)
  • 1⁄2 cup Fresh Ginger, peeled, finely minced
  • 1⁄4 cup Grapeseed Oil
  • 1 1⁄2 teaspoons Soy Sauce
  • 3⁄4 teaspoon Sherry Vinegar
  • 3⁄4 teaspoon Coarse Salt

Step 6

Ginger-Scallion Sauce: Mix all ingredients together in a medium bowl; let stand 15 to 20 minutes before using. Sauce may be kept covered in the refrigerator for up to 2 days.

Ingredients

  • 1 tablespoon Ssamjang (Soybean and Chile-Pepper Paste), (soybean and chile-pepper paste)
  • 1 1⁄2 teaspoons Gochujang (Hot Red Pepper Paste), (Korean chile-pepper paste)
  • 1⁄4 cup Sherry Vinegar
  • 1⁄4 cup Grapeseed Oil

Step 7

Ssam Sauce: Mix all ingredients together in a medium bowl. Sauce may be kept covered in the refrigerator for up to 2 weeks.

Ingredients

  • 3 heads Bibb Lettuce, leaves separated, washed well, and spun dry
  • 2 cups Short Grain White Rice, steamed, for serving
  • Sea Salt
  • 1 cup Kim Chee, Napa Cabbage Kimchee pureed, for serving
  • 1 cup Kim Chee, Napa Cabbage Kimchee for serving

Step 8

How to EAT Bo Ssam: Take a leaf of lettuce, place a tablespoon or more of rice in it, top with a shred of pork taken by tongs off the shoulder, oysters, kimchee, one of the sauces... wrap it up like a taco and enjoy!
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