Bo Ssäm

Name: Bo Ssäm
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 heads Bibb lettuce, leaves separated, well washed, and spun dry; 237 milliliters Ginger Scallion Sauce; 237 milliliters granulated sugar; 6 servings Ssäm Sauce; 237 milliliters kosher salt; 7 Tbsps light brown sugar; 237 milliliters Napa Cabbage Kimchi, plus 1 cup puréed; 12 oysters, shucked; 8 kilograms whole 8- to 10-pound bone-in Boston pork butt; 473 milliliters Short-Grain Rice; 6 servings Maldon or other high-quality coarse sea salt

Bo Ssäm requires roughly 45 minutes from start to finish. This recipe serves 6. One serving contains 2244 calories, 261g of protein, and 78g of fat. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. It works well as an expensive main course. A mixture of napa cabbage kimchi, kosher salt, short-grain rice, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Put the pork in a roasting pan, ideally one that holds it snugly.

Ingredients you will need

Pork

Equipment you will use

Roasting Pan

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. Cover the pan with plastic wrap and put it into the fridge for at least 6 hours, or overnight.

Ingredients you will need

Sugar

Meat

Salt

Wrap

Dry Seasoning Rub

Equipment you will use

Plastic Wrap

Bowl

Frying Pan

Heat the oven to 300°F.

Equipment you will use

Oven

Remove the pork from the refrigerator and discard any juices that have accumulated.

Ingredients you will need

Pork

Put the pork in the oven and cook for 6 hours, basting with the rendered fat and pan juices every hour. 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. Depending on your schedule, you can serve the pork right away or let it rest and mellow out at room temperature for up to an hour.

Ingredients you will need

Meat

Pork

Equipment you will use

Knife

Oven

Frying Pan

When ready to serve—sauces are made, oysters are ready to be shucked, lettuce is washed, etc.—turn the oven to 500°F.

Ingredients you will need

Lettuce

Oysters

Equipment you will use

Oven

Stir together the remaining 1 tablespoon salt and the brown sugar and rub the mixture all over the pork. Put it in the oven for 10 to 15 minutes, until the sugar has melted into a crisp, sweet crust.

Ingredients you will need

Brown Sugar

Crust

Sugar

Pork

Salt

Dry Seasoning Rub

Equipment you will use

Oven

Serve bo ssäm whole and hot, surrounded by the accompaniments.

Reprinted with permission from Momofuku by David Chang and Peter Meehan, © 2009 by David Chang and Peter Meehan. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York. David Chang is the chef and owner of Momofuku Noodle Bar, Momofuku Ssam Bar, Momofuku Ko, and Momofuku

Ingredients you will need

Pasta

Bakery & Milk Bar, all located in New York City. He has been honored with many awards, including Food & Wine's Best Chef 2006, Bon Appettit's Best Chef of the Year 2007, one of GQ's Men of the Year 2007, and James Beard Awards for Rising Star Chef 2007 and Best Chef New York City 200

Ingredients you will need

Milk