We independently select all of our editorial products. Place the pork in a large, shallow bowl. Stir together the remaining 1 tablespoon salt and the brown sugar and rub the mixture all over the pork. Pork shoulder dry cured so it’s seasoned from end to end, then slow roasted until fall apart tender and finished with a brown sugar crust. We'll deliver the best of Peachy Keen to your inbox. The pork should be tender and yielding at this point-it should offer almost no resistance to the blade of a knife and you should be able to easily pull meat off the shoulder with a fork. Add the steak and turn to coat. Mix together the granulated sugar and 1 cup of the salt in a bowl, then rub the mixture into the meat; discard any excess salt-and-sugar mixture. Mix the white sugar and 1 cup of the salt together in another … Place 2 cups each sugar and salt in a bowl or saucepan large enough to hold the butt, add 6 cups water, and stir until dissolved. Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. 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. Photography © Gabriele Stabile, whole 8- to 10-pound bone-in Boston pork butt, heads Bibb lettuce, leaves separated, well washed, and spun dry, Maldon or other high-quality coarse sea salt, Ginger Scallion Sauce (Makes about 3 cups), thinly sliced scallions (greens and whites; from 1 to 2 large bunches), ssämjang (fermented bean and chile paste). If you buy something through our links, Momofuku may earn an affiliate commission. Slow-Roasted Pork Wrapped in Lettuce with Ginger, Scallions and Red Chilies Normally I can’t resist tweaking a recipe, but not this time. Almost every time I ate it at a restaurant, I’d think about how much better it would be if all the ingredients were awesome. Heat the oven to 300ºF. Put the pork shoulder in a roasting pan, ideally one that holds it snugly. Mix together the granulated sugar and 1 cup of salt in a bowl , then rub the mixture into the meat; discard any excess salt-and-sugar mixture. Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Put the pork in the oven and cook for 6 hours, basting with the rendered fat and pan juices every hour. Cover the pan with plastic wrap and put it into the fridge for at least 6 hours, or overnight. Stir in honey, several grinds of black pepper, and 6 tablespoons of Momofuku Chili crunch. Just as funny is how easy the recipe is, as Sam Sifton noted in a 2012 New York Times Magazine column, aptly titled “The Bo Ssam Miracle.” Recipes like this, he wrote, “make any cook appear to be better than he or she really is, elevating average kitchen skills into something that approaches alchemy.” Times readers certainly seem to agree. Combine 1 cup of sugar and 1 cup of the salt in a bowl and mix … I’d had an inkling for years it would be a good idea—bo ssäm is a supercommon dish in Korean restaurants, though the ingredients and cooking that go into it are frequently an afterthought. Remove the pork from the refrigerator and discard any juices that have accumulated. Remove the pork from the refrigerator and discard any juices that have accumulated. Make Bo Ssam! There is a great line from Emerson that sums up my perspective perfectly: “Meek young men grow up in libraries, believing it their duty to accept the views which Cicero, which Locke, which Bacon have given, forgetful that Cicero, Locke, and Bacon were only young men in libraries when they wrote these books.”, Reprinted with permission from Momofuku by David Chang and Peter Meehan © 2009. Duck came to the forefront of my mind because I'm familiar with the duck ssam served at Momofuku Ssam Bar. Put it in the oven for 10 to 15 minutes, until the sugar has melted into a crisp, sweet crust. The first time we made one was for family meal back when we’d just started serving kimchi puree on our oysters at Noodle Bar. I was enjoying myself immensely except for one tiny problem: there wasn't enough skin to go around the table. Let sit for 5 to 10 minutes. Our bo ssäm was a long time in the making before it showed up on the menu. What’s a Korean to do with the leftover odds and ends? In a freezer bag, combine the apple juice, 1/2 cup soy sauce, onion, garlic, and sesame oil. When kimchi is packed into jars, there’s always leftovers. (Roasting pan or lasagna baking dish works great!) Nowadays, people eat Bo Ssam even when it’s not a kimchi-making day. Combine the cucumbers with the sugar and salt in a small mixing bowl and toss to coast with the sugar and salt. This pan is one of our favorites. Directions. Serve the bo ssäm whole and hot, surrounded with the accompaniments. After about 5–6 hours, the meat should start to be tender and yielding. Momofuko Bo Ssam -- rinse the salt/sugar off? The pork should be tender and yielding at this point—it should offer almost no resistance to the blade of a knife and you should be able to easily pull the meat of the shoulder with a fork. Use as directed, or apply as needed. As soon as I read this article and recipe in the New York Times for Momofuku Bo Ssam, I began to plan my week around making it.Adapted from the Momofuku cookbook by David Chang and Peter Meehan, this Korean-inspired recipe has perfection written all … Put the pork shoulder in a roasting pan, ideally one that holds it snugly. It’s time to begin glazing. Serve after 5 to 10 minutes, or refrigerate up to 4 hours. By that standard, I am convinced there is no greater dinner party recipe than the one for bo ssäm—a slowly roasted pork shoulder—from chef David Chang's Momofuku cookbook. When it comes to bo ssam, many home cooks might think of chef David Chang’s dry-brined hunk of pork shoulder, roasted for six hours until tender, … Rinse and dry it with paper towels and cover it in a large bowl with salt and sugar, a dry brine that will begin to cure the meat. Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste: if the pickles are too sweet or too salty, put them in a colander, rinse off the seasoning, and dry in a kitchen towel.k Taste again and add more sugar or salt as needed. Put the pork in the oven and cook for 6 hours, basting with the rendered fat and pan juices every hour. 1 whole 8- to 10-pound bone-in Boston pork butt, 3 to 4 heads Bibb lettuce, leaves separated, well washed, and spun dry, 2 ½ cups thinly sliced scallions (greens and whites, from 1 to 2 large bunches), 2/4 teaspoon kosher salt, or more to taste, 2 meaty kirby cucumbers, cut into ⅛-inch-thick disks, The Long History of the Kakigori Told Briefly. A perfect party food! I think that experience and our take on the bo ssäm are typical of the way we approach “traditional” dishes: with one foot rooted in tradition and the other foot kicking it forward. I'm planning on making the Momofuko Bo Ssam recipe from the NYT a few weeks ago this weekend. Both of those recipes were super easy to toss together. Serving Momofukus Bo Ssam: Serve Momofuku’s Bo Ssam with the two sauces, the Ssam Sauce (which you might find at your store – we found it in Sioux Falls at a little gourmet store, but opted to make our own) and the Ginger Scallion Sauce. See our top-rated recipes for Momofuku Bo Ssam. When ready to serve—sauces are made, oysters are ready to be shucked, lettuce is washed, etc.—turn the oven to 500ºF. Momofuku Bo Ssam in the Instant Pot. We are experiencing an error, please try again. Easy, delicious and healthy Momofuku Bo Ssam recipe from SparkRecipes. Though it's best after. How to Make Momofuku Bo Ssam. The oysters are usually Gulf oysters from a bucket, the kind that are really only suited to frying; the pork is belly that’s been boiled into submission. One of the new cooks was fucking up oysters left and right, so I made him shuck a few dozen perfectly, and then we ate them ssäm-style: wrapped up in lettuce with rice, kimchi, and some shredded pork shoulder that was otherwise destined for the ramen bowl. Place the pork in a large shallow tray. The latest in food culture, cooking, and more. This is David Chang’s famous Momofuku Bossam (or Bo ssam), his take on the traditional Korean pork dish. Taste and check for salt, adding more if needed. Put the pork shoulder in a roasting pan, ideally one that holds it snugly. Chef David Chang has redefined a popular Korean dish, Bo Ssam, and made it his own. Put it in the oven for 10 to 15 minutes, until the sugar has melted into a crisp, sweet crust. Momofuku Bossam (Korean Slow Cooked Pork Shoulder) Recipe video above. 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