Inspired by the famous Momofuku bo ssäm from chef David Chang, the dinner-party pork shoulder that made ssam a celebration. This is our simplified take.
Ingredients
- 1 bone-in pork shoulder (pork butt), 4–5 lb
- ¼ cup kosher salt plus ¼ cup sugar (for the overnight cure)
- 2 tbsp brown sugar plus 1 tbsp kosher salt (for the crust)
- 2 heads butter or green-leaf lettuce, leaves separated
- 1 jar Kimchi Club House SsamJang
- 1 jar Kimchi Club Traditional Kimchi
- Steamed rice
- Thinly sliced garlic and jalapeño or green chili, for serving
Steps
- The night before: Mix the ¼ cup salt and ¼ cup sugar and rub it all over the pork. Cover and refrigerate overnight (6–24 hours).
- Heat the oven to 300°F. Brush off any extra cure, set the pork in a roasting pan and roast 5–6 hours, basting with the pan juices every hour, until it is very tender and pulls apart easily (about 195–205°F inside).
- Rest the pork 30 minutes. Turn the oven up to 500°F.
- Rub the brown sugar and 1 tbsp salt over the top of the pork. Roast 10–15 minutes, until a dark, crackly crust forms. Watch it closely so the sugar doesn't burn.
- Set out the pork with lettuce, House SsamJang, kimchi, rice, garlic and chili. To eat: lettuce leaf, a spoon of rice, pulled pork, a dab of SsamJang and some kimchi. Fold and eat in one bite.
Tip: Leftover pork is great in kimchi fried rice or tucked into quesadillas.
