MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Momofuku's Bo Ssam
Categories: Pork, Vegetables, Chilies, Rice
     Yield: 8 Servings

MMMMM-------------------------PORK BUTT------------------------------
    10 lb Bone-in pork butt or picnic
          - ham
     1 c  White sugar
     1 c  Kosher salt; +1 tb
     7 tb Brown sugar

MMMMM-------------------GINGER-SCALLION SAUCE------------------------
 2 1/2 c  Scallions; both green &
          - white parts, thinly sliced
   1/2 c  Fresh ginger; peeled, minced
   1/4 c  Neutral oil
 1 1/2 ts Light soy sauce
     1 ts Sherry vinegar; scant
   1/2 ts Kosher salt; to taste

MMMMM-------------------------SSAM SAUCE------------------------------
     2 tb Fermented bean-and-chile
          - paste (ssamjang)
     1 tb Chile paste (kochujang)
   1/2 c  Sherry vinegar
   1/2 c  Neutral oil

MMMMM-----------------------ACCOMPANIMENTS----------------------------
     2 c  Plain white rice; cooked
     3    Bibb lettuce heads; leaves
          - separated, washed, dried
     1    Dozen or more fresh oysters
          - (optional)
          Kimchi

 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, set oven @ 300 F/150 C. 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, set oven @ 500 F/260 C. In a small bowl, stir together
 the remaining 1 tb 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.

 Recipe by Sam Sifton

 Recipe FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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