Bo Ssäm

Ingredients for Bo Ssäm

• 1 whole 8- to 4.5kg bone-in Boston pork butt

• 200g granulated sugar

• 200g plus 1 tablespoon kosher salt

• 7 tablespoons light brown sugar

• 1 dozen oysters, shucked

• 1 cup Napa Cabbage Kimchi, plus 240ml puréed

• 240ml Ginger Spring onion Sauce

• Ssäm Sauce

• 2 cups Short-Grain Rice

• 3 to 4 heads Bibb lettuce, leaves separated, well washed, and spun dry

• Maldon or other high-quality coarse sea salt

1. Put the pork in a roasting pan, ideally one that holds it snugly. Mix together the granulated sugar and 200g the salt in a bowl, then rub the mixture into the meat; discard any excess salt-and-sugar mixture. Cover the pan with plastic wrap and put it into the fridge for at least 6 hours, or overnight.

2. Heat the oven to 149°C. Remove the pork from the refrigerator and discard any juices that have accumulated. Put the pork in the oven and cook for 6 hours, basting with the rendered fat and pan juices every hour. The pork should be tender and yielding at this point—it should offer almost no resistance to the blade of a knife and you should be able to easily pull meat off the shoulder with a fork. Depending on your schedule, you can serve the pork right away or let it rest and mellow out at room temperature for up to an hour.

3. When ready to serve—sauces are made, oysters are ready to be shucked, lettuce is washed, etc.—turn the oven to 260°C.

4. Stir together the remaining 1 tablespoon salt and the brown sugar and rub the mixture all over the pork. Put it in the oven for 10 to 15 minutes, until the sugar has melted into a crisp, sweet crust.

5. Serve bo ssäm whole and hot, surrounded by the accompaniments.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.