Description
Korean-style pulled pork Momofuku Bossam elevates family dinners with its rich, tender meat and complex flavors. Succulent pork shoulder slow-cooked in aromatic spices creates a feast you’ll savor with lettuce wraps and zesty ssamjang sauce.
Ingredients
Scale
Meat:
- 3.5–4 kg/7-8 lb pork butt/shoulder, bone-in, skinless
Side Ingredients:
- 4–5 heads butter/bib lettuce (40–50 leaves)
- 3 cups cooked white rice
- 500g/1 lb kimchi
- 12+ oysters, raw, in shell (optional)
Seasoning and Condiments:
- 1/2 cup (110g) white sugar
- 1/2 cup (115g) kosher or cooking salt
- 7 tablespoons brown sugar, light or normal
- 1 tablespoon kosher or cooking salt
- 2.5 cups scallions, thinly sliced (both green and white parts)
- 1/2 cup fresh ginger, peeled and finely grated
- 1/3 cup canola oil
- 1.5 teaspoons light soy sauce
- 1 teaspoon sherry vinegar
- 1/2 teaspoon kosher or cooking salt
- 2 tablespoons ssamjang
- 1 tablespoon gochujang
- 5 teaspoons sherry vinegar
- 2 tablespoons canola oil
- 1 tablespoon water
- 1 teaspoon white sugar
Instructions
- Initiate the dry-curing process by thoroughly massaging a blend of white sugar and kosher salt into the pork’s surface, ensuring complete coverage. Refrigerate the seasoned meat, fully covered, for 24-36 hours to enhance flavor penetration.
- Position the oven rack to 300°F (150°C). Roast the pork uncovered for 5 hours, periodically basting with its own rendered juices to maintain moisture and develop deep, rich flavors. Allow the meat to rest for 10 minutes after initial roasting.
- Elevate the oven temperature to 500°F (260°C). Generously coat the pork with a mixture of brown sugar and salt, creating a caramelized exterior through high-heat roasting for approximately 10 minutes until a glossy, crisp crust forms.
- Craft the ginger shallot sauce by combining finely chopped scallions, minced ginger, canola oil, soy sauce, sherry vinegar, and a pinch of salt. Let the mixture meld and develop flavors for 20 minutes before serving.
- Prepare the spicy ssam sauce by whisking together ssamjang, gochujang, sherry vinegar, canola oil, water, and sugar until a smooth, vibrant condiment emerges.
- Assemble the feast by presenting the roasted pork alongside fresh lettuce leaves, steamed rice, tangy kimchi, briny oysters, and the prepared sauces. Diners can create personalized wraps by layering pork, rice, and condiments within crisp lettuce leaves.
Notes
- Ensure the pork is thoroughly dried before applying the salt and sugar cure to maximize flavor absorption and create a crispy exterior.
- Rest the pork in the refrigerator for the full 24-36 hours to allow the cure to penetrate deeply and tenderize the meat.
- Use a meat thermometer to check internal temperature, aiming for around 195°F for fall-apart tender texture that’s perfect for pulling.
- For a gluten-free version, substitute soy sauce with tamari and ensure all other ingredients are certified gluten-free.
- Prep Time: 24-36 hours
- Cook Time: 5 hours 10 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: Korean
Nutrition
- Serving Size: 8
- Calories: 525
- Sugar: 12 g
- Sodium: 1100 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 90 mg