Bo Ssam, bitches!

David Chang’s Bo Ssam.

Holy Shucking Fit, Batman!!!!

Okay, the premise, and the execution, are dead simple.

  1. Get a big ass hunk of pork butt.
  2. Coat it in salt and sugar and cover it and let it sit in the fridge overnight.
  3. Don’t skip step two.
  4. Make a big batch of Kimchi if you haven’t already. The day before is fine, really, but the week before is better. Once I started making Kimchi, we seem to always have some in the fridge. Almost always.
  5. Get up in the morning and heat the oven to 300 and stick that pork butt in.
  6. Every hour for the next six to eight hours, baste that glorious butt with the juices running off of it.
  7. Meanwhile, make you some cucumber pickles and put them in the fridge. Also okay if you did this the day before.
  8. Make a batch of David’s ginger scallion sauce.
  9. Butter lettuce, the kind with the roots still on. Two heads was plenty for four of us. Cut or tear the root off, soak the leaves, spin them dry, pack them into a couple of big bowls.
  10. Ssam Jang- korean bbq sauce, big TBS, sherry vinegar 1/4 cup, grapeseed oil 1/4 cup, tsp sambal olek, water 1/4 cup, stir to blend. Firey, rich, sharp, fucking amazing. Put out two bowls of this shit.
  11. White short-grained rice, two or three cups.
  12. Once the pork is roasted up and falling apart, pull it out and let it rest for an hour or two or whatever your schedule calls for. Twenty minutes before serving, heat the oven up to 500 and rub some brown sugar and salt over the fat cap on the top of the pork butt and let that caramelize in the oven for twenty minutes or so. Plate the pork butt on a platter, serve with the condiments.
  13. Take you a butter leaf, pull off a hunk of sweet, crunchy, fatty, glistening pork, smear it with ssam jang, add a bit of kimchi and some rice, top it with a dollop of ginger scallion sauce, roll it up and stuff it in your mouth.
  14. Hold on to the table to keep from falling on the floor when you almost pass out from the pleasure.
  15. Repeat until unable.
  16. Add wine and beer so you can catch your breath.
  17. Add five or eight of your very best friends.
  18. Oh. My. Fucking. God.

The Aftermath:

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Also, just to highlight what a total slut David Chang is, he does this but he serves it with a dozen oysters on the half-shell, so you can tuck a bit of briny, gooey goodness in with the rich pork.

Kind of like adding some heroin to your crack, but hey, who am I to judge?

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Has to go down as one of the best meals I’ve ever had.

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Go ye forth and do it.

Report back.

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Namaste.

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4 thoughts on “Bo Ssam, bitches!

  1. kristin says:

    one of my daughters cooked this pork butt recipe for us a few months ago. It was as wonderful as you describe, although we had different sides. nothing like hot pork fat cooked crispy.

  2. After last night I think hot pork fat cooked crispy might be why we were put on this earth!

    I’m glad your daughter cooked this for you, you must be an awesome mom!

    yrs-

    Scott

  3. Michele R. says:

    Yum–will have to try this. And it seems one needed neither plate nor fork to enjoy!
    I just put a Boston butt in the crock pot with own bbq sauce before I read this.

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