Bo Ssäm Grilled Pork And Pickled Slaw In Lettuce Cups Recipes
BO SSäM GRILLED PORK AND PICKLED SLAW IN LETTUCE CUPS
Think of Bo Ssäm as Korean lettuce tacos. Invite the gang to make their own lettuce rolls with the fall-apart tender pork, rice, pickles, and a raw oyster (optional, but we really recommend it).
Provided by Ian Knauer
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Combine vinegar, sugar, salt, pepper, and 1/2 cup water in a medium bowl. Add radishes and carrots and let stand at least 10 minutes. (Reserve half of the pickled veggies for Pork Banh Mi with Quick-Pickled Radishes and Carrots later in the week.)
- Preheat oven to 250°F. Place pork in a roasting pan with a few tablespoons of water. Cover with foil and rewarm pork until hot, 20-25 minutes.
- Transfer pork to a platter. Serve with lettuce, scallions, rice, Sriracha, oysters (if using), and remaining pickled radishes and carrots alongside.
- The quick-pickled radishes and carrots can be made up to 3 days in advance.
MOMOFUKU'S BO SSäM RECIPE
Our bo ssäm was a long time in the making before it showed up on the menu. I'd had an inkling for years it would be a good idea-bo ssäm is a supercommon dish in Korean restaurants, though the ingredients and cooking that go into it are frequently an afterthought. The oysters are usually Gulf oysters from a bucket, the kind that are really only suited to frying; the pork is belly that's been boiled into submission. Almost every time I ate it at a restaurant, I'd think about how much better it would be if all the ingredients were awesome. The first time we made one was for family meal back when we'd just started serving kimchi puree on our oysters at Noodle Bar. One of the new cooks was fucking up oysters left and right, so I made him shuck a few dozen perfectly, and then we ate them ssäm-style: wrapped up in lettuce with rice, kimchi, and some shredded pork shoulder that was otherwise destined for the ramen bowl. (The shoulder in our bo ssäm is, essentially, the same shoulder we put in the soup at Noodle Bar, except that we add more sugar in the last step to make the crust even more delicious-it's like a shoulder encrusted in pig candy.) So there, in the cramped, dark subterranean kitchen of Noodle Bar, I ate the best bo ssäm of my life. I think that experience and our take on the bo ssäm are typical of the way we approach "traditional" dishes: with one foot rooted in tradition and the other foot kicking it forward. There is a great line from Emerson that sums up my perspective perfectly: "Meek young men grow up in libraries, believing it their duty to accept the views which Cicero, which Locke, which Bacon have given, forgetful that Cicero, Locke, and Bacon were only young men in libraries when they wrote these books."
Provided by David Chang
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- 1. Put the pork in a roasting pan, ideally one that holds it snugly. Mix together the granulated sugar and 1 cup of 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 300°F. 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 500°F.
- 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.
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