Bo Ssam

[HawgWild]

Going to make some for the first time this weekend baking and finishing it off on the grill instead of the oven. Anybody got any can't miss tips for me? Good sauce recipes to serve with it?

[VBRazorback]

I havent ever heard of this food. Can you list the recipe that you are using? I looked it up that there seems to be many variations of it. I see that its a Koren dish and looks really good. Putting on the grill may be a brilliant idea to get some smokey flavor into it.

[HawgWild]

Yeah, I didn't realize there were so many ways to cook it but this way looked best to me:

Momofuku Bo Ssam (Momofuku is an award winning Korean restaurant in New York. This meal goes for $200 on their menu. (serves 6-8) The recipe appeared in the NY Times.) I'm going to cook it on the grill under indirect heat and then finish it off under the infrared rotisserie burner.

Pork Butt
1 whole bone-in pork butt or picnic ham (8 to 10 pounds)
1 cup white sugar
1 cup plus 1 tablespoon kosher salt
7 tablespoons brown sugar

Ginger-Scallion Sauce
2½ cups thinly sliced scallions, both green and white parts
½ cup peeled, minced fresh ginger
¼ cup neutral oil (like grapeseed)
1½ teaspoons light soy sauce
1 scant teaspoon sherry vinegar
½ teaspoon kosher salt, or to taste

Ssam Sauce
2 tablespoons fermented bean-and- chili paste (ssamjang, available in many Asian markets, and online)
1 tablespoon chili paste (kochujang, available in many Asian markets, and online)
½ cup sherry vinegar
½ cup neutral oil (like grapeseed)

Accompaniments
2 cups plain white rice, cooked
3 heads bibb lettuce, leaves separated, washed and dried
Kimchi

1. 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.

2. When you're ready to cook, heat oven to 300. Remove pork from refrigerator 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.

3. 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.

4. Make the ssam sauce. In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well.

5. Prepare rice, wash lettuce and, if using, shuck the oysters. Put kimchi and sauces into serving bowls.

6. When your accompaniments are prepared and you are ready to serve the food, turn oven to 500. In a small bowl, stir together the remaining tablespoon 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.

[DeltaBoy]

Cool !

[HawgWild]

This was some pretty good stuff. Really easy to make. I mixed up a jalapeno/habanero/garlic sauce to go along with the other two. Going to have me some more in a minute. Sorry no pics.

[HawgWild]

Salted and sugared a butt for some Bo Ssam tomorrow. Good stuff!

[PharmacistHog]

That sounds like easily converted to a big green egg cook.

[Grizzlyfan]

You can now buy the Momofuku Ssam sauce online.