- 8 lb. bone-in Boston Butt Roast
- 1 C. sugar
- ½ C. kosher salt, plus 1 T.
- ½ C. brown sugar
- 2 C. green onions, thinly sliced (green and white parts)
- ½ C. fresh ginger, minced
- ¼ C. grapeseed oil
- ½ T. soy sauce
- 1 t. rice vinegar
- 2 T. ssamjang (fermented bean and chili paste)
- 1 T. kochujang (chili paste)
- ½ C. rice vinegar
- ½ C. grapeseed oil
- 4 C. white rice, cooked
- 2 heads bibb lettuce, washed, drained, and leaves seperated
- Kimchi (not necessary)
- Rinse the Boston butt in cold water and dry with paper towels.
- Place the pork in a large, shallow bowl and then combine the sugar and salt in another bowl. Rub the mixture all over the meat and then cover with plastic wrap.
- Place in the refrigerator for at least 6 hours or overnight.
- When you are ready to cook, preheat the oven to 300 degrees, remove the pork from the refrigerator and discard the juices.
- Place the Boston Butt in a roasting pan, fat side up and bake for 6 hours, basting with the pan juices each hour. After 6 hours the roast should begin to collapse easily to the tines of a fork. (the bone should become visible when this happens)
- Remove the roast from the oven and allow to rest for up to one hour. Preheat the oven to 500 degrees.
- While the roast is resting, make the Ginger-Scallion Sauce by mixing all of the ingredients in a medium size bowl. Place a spoon in the bowl for serving.
- Next, make the Ssam Sauce in a medium bowl and whisk together using an immersion blender.
- Finally, mix the 1 T. of kosher salt with the brown sugar and rub this mixture all over the cooked pork. Place in the oven for 10 – 15 minutes or until a dark caramel crust has developed on the meat.
- Remove the roast from the oven and shred the meat.
- Serve with the accompaniments.
- Momofuku Bo Ssam is best when served as a lettuce wrap. Take a leaf of lettuce and place some rice in the leaf, cover the rice with some pork, spoon some Ginger-Scallion Sauce over the pork, and finally pour some Ssam Sauce over that. Wrap it up and dig in.
- The ingredients for the sauces can be purchased at an Asian market. I used Sambal Oelik ground chili paste and Wang brand ssamjang sauce.