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   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   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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