High 'wow' factor, low effort. David Chang's show-stopping Bo Ssam (Korean-style pork roast – we've used shoulder) is cured overnight in the fridge, slow-roasted until it falls apart, topped with brown sugar for caramelisation, wrapped in lettuce and served with accompaniments. If it's good enough for Momofuku, it's good enough for us!
2kg Berkshire Pork Boneless Shoulder Roast
1/2C white sugar
1/2C plus 1/2 tbsp salt
3 tbsp brown sugar
Spring Onion Sauce:
2 1/2C spring onion, thinly sliced both green and white parts
1/2C ginger, peeled and minced
1/4C neutral oil (like grapeseed)
1 1/2 tsp light soy sauce
1 tsp sherry vinegar
1/2 tsp salt, or to taste
2 tbsp fermented bean and chilli paste
1 tbsp chilli paste
1/2C sherry vinegar
1/2C neutral oil
2C cooked plain white rice
3 heads bibb lettuce or baby gem, leaves separated, washed and dried
1 dozen or more fresh oysters (optional)
Remove and discard the skin of the pork, leaving as much fat as possible and place the pork in a large bowl.
Mix the white sugar and 1/2 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 fridge for at least 6 hours, or overnight.
When you're ready to cook, heat oven to 150c. Remove pork from fridge, 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 5 hours, or until it collapses, shredding easily with two forks. (After the first hour, baste hourly with pan juices.) Remove the meat from the oven and allow it to rest for up to an hour.
Meanwhile, make the ginger-spring onion sauce. In a large bowl, combine the spring onion 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 put kimchi and sauces into serving bowls.
When your accompaniments are prepared and you are ready to serve the food, turn oven to 240c.
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.
Tom Sarafian's hummus has a cult following and we've been lucky enough to get our hands on one of his favourite ways to use it! He's created a flavour-packed dish using just a few ingredients, highlighting our Rump Steak. Cashews are caramelised in butter, aleppo pepper and smoked paprika and poured generously over the top of the blushing pink rump.
In celebration of launching the delicious dips of Tom Sarafian, we've asked him to share some of his favourite recipes for cooking a summer barby! Today, he's shared his recipe for Charcoal chicken, which is marinated in saffron, cinnamon, ginger and black pepper.
This recipe is so simple, quick and healthy. It is comprised of ingredients from the “Blue Zones” being Sardinia and Ikaria where people live the longest! This is partly because of the polyphenol anti-oxidant and anti-inflammatory foods they eat.