Bo Ssam

 

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

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.

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.

GINGER-SCALLION SAUCE:

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

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.

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)

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

ACCOMPANIMENTS:

• 2 cups plain white rice, cooked
• 3 heads bibb lettuce, leaves separated, washed and dried
• 1 dozen or more fresh oysters (optional)
•  Kimchi (available in many Asian markets, and online)

1. Prepare rice, wash lettuce and, if using, shuck the oysters. Put kimchi and sauces into serving bowls.
2. 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.