Momofuku Bo Ssam

Method8 steps · about 12 hr 10 min

1. 1

   Step 1: Mix the 1 cup curing sugar and 1 cup curing salt. Gently rub the mixture all over the whole pork shoulder in a shallow tray. Cover and refrigerate for at least 6 hours or overnight.

   Minimum refrigerated pork cure · 360 minUses 3.5–4.5 kg whole pork shoulder (8–10 lb), ideally bone-in with some fat · 1 cup white or raw sugar for curing · 1 cup fine sea salt for curing

2. 2

   Step 2: Heat the oven to 150°C (300°F). Line a roasting pan with a double layer of foil to catch the drippings. Drain and discard the juices from the cured pork, leaving the rub on the meat. Place it in the pan, fatty side up, and roast for about 6 hours for the full-size shoulder, until it pulls apart very easily with tongs or forks. Remove from the oven.

   Slow-roast whole pork shoulder · 360 minUses Cured whole pork shoulder

3. 3

   Step 3: While the pork roasts, make the optional salted-shrimp sauce by mixing the chopped salted shrimp, gochugaru (1 tbsp), rice wine (1 tbsp), caster sugar (1 tbsp), 1 tsp shrimp-sauce sesame oil and ½ stalk finely chopped green onion. Refrigerate until needed.

   Uses 2 tbsp Korean salted shrimp (saeujeot), finely chopped · 1 tbsp gochugaru · 1 tbsp rice wine · 1 tbsp caster sugar · 1 tsp sesame oil for shrimp sauce · ½ stalk green onion, finely chopped, for shrimp sauce

4. 4

   Step 4: Blend the doenjang (¼ cup), gochujang (2 tbsp), 2 tbsp ssam-sauce sesame oil, honey (½ tbsp), toasted sesame seeds (2 tsp) and garlic (½ tsp) in a food processor, adding the optional chopped onion (10 g) and walnuts (2 tbsp) if using. Mix until well combined, then garnish with the separate 1 tbsp sliced ssam-sauce green onion. Refrigerate until needed.

   Uses ¼ cup doenjang (Korean soybean paste) · 2 tbsp gochujang · 2 tbsp sesame oil for ssam sauce · ½ tbsp honey · 2 tsp toasted sesame seeds · ½ tsp garlic, minced · 10 g onion, chopped, optional · 2 tbsp walnuts (or other nuts), optional

5. 5

   Step 5: Set out any prepared steamed rice, washed lettuce leaves, ready-made kimchi and prepared spicy Korean coleslaw you want to serve. These accompaniments are optional and are already prepared separately.

   Uses Steamed rice, prepared, optional accompaniment · Lettuce leaves, washed, optional accompaniment · Kimchi, prepared, optional accompaniment · Spicy Korean coleslaw, prepared, optional accompaniment

6. 6

   Step 6: Mix the separate 1 tbsp finishing salt with 7 tbsp brown sugar and 2 tsp apple cider vinegar.

   Uses 1 tbsp fine sea salt for the finishing crust · 7 tbsp brown sugar for the finishing crust · 2 tsp apple cider vinegar

7. 7

   Step 7: Gently spread the finishing mixture over the cooked pork, mainly on top, avoiding contact with the hot meat. Increase the oven to 260°C (500°F), or use its grill/broiler setting. Return the pork to the oven for 5–10 minutes, until a dark caramel crust forms, watching closely.

   Caramelize pork crust · 10 minUses Tender slow-roasted pork shoulder · Brown-sugar vinegar finishing mixture

8. 8

   Step 8: Serve the hot caramel-crusted pork immediately with the prepared ssam sauce, optional salted-shrimp sauce and chosen accompaniments. Pull the tender meat from the bone for wrapping in lettuce.

   Uses Caramel-crusted tender pork · Prepared ssam sauce · Optional salted-shrimp sauce · Optional prepared accompaniments