• Feed a Crowd - 02

    From Dave Drum@1:3634/12 to All on Fri Dec 30 19:03:00 2022
    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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