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 + 1 tb kosher salt
7 tb Brown sugar

MMMMM-------------------GINGER-SCALLION SAUCE------------------------
2 1/2 c Thinly sliced scallions,
- both green & white parts
1/2 c Peeled, minced fresh ginger
1/4 c Neutral oil
1 1/2 ts Light soy sauce
1 ts (scant) sherry vinegar
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 Heads bibb lettuce; leaves
- separated, washed, dried
1 Dozen or more fresh oysters
- (opt)
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 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.

By Sam Sifton

Yield: 6 to 10 servings

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

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