Bo-Ssam (Korean Pork Roast)
Sometimes it's topped with oysters, which is called Gul Bo-Ssam.
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- 8 to 10 lb
- whole bone-in pork butt roast or picnic ham
- 1 c
- granulated sugar
- 1 c
- kosher salt
- 7 Tbsp
- brown sugar
- 2 1/2 c
- scallions, thinly sliced (both green and white parts)
- 1/2 c
- fresh ginger, peeled and minced
- 1/4 c
- neutral oil (like grapeseed)
- 1 1/2 tsp
- light soy sauce
- 1 scant tsp
- sherry vinegar
- 1/2 tsp
- kosher salt, or to taste
- 2 c
- cooked white rice (4 servings)
- 2 to 3 small
- heads bibb lettuce, leaves separated and left whole (not chopped or shredded)
- 1 c
- ssam sauce (sold in most asian markets)
- kimchi, freshly prepared (for 4)
How to Make Bo-Ssam (Korean Pork Roast)
- 1Place the pork in a large, shallow bowl. Mix the white sugar and salt together in another bowl, then rub the mixture all over the pork. Cover it with plastic wrap and place in the refrigerator for at least 6 hours, or overnight is ideal.
- 2When you're ready to roast, heat oven to 300°F.
- 3Remove pork from refrigerator and discard pan juice. Place the pork in a roasting pan skin side up, and roast, uncovered, for approximately 6 hours, or until roast collapses and yields 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.
- 4Meanwhile, 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.
- 5Meanwhile, prepare the rice (according to package directions), and place in serving bowl after it's fully cooked.
Separate lettuce leaves, and place on a large serving platter.
Place ssam sauce and kimchi in serving bowls, if using.
- 6After accompaniments are prepared and you are ready to serve the food, increase oven temperature to 500°F. 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, uncovered, for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. Slice thinly and serve hot, with the sauces and other accompaniments.