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!
Ingredients:
Pork Shoulder
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
Ssam Sauce:
2 tbsp fermented bean and chilli paste
1 tbsp chilli paste
1/2C sherry vinegar
1/2C neutral oil
Accompaniments:
2C cooked plain white rice
3 heads bibb lettuce or baby gem, leaves separated, washed and dried
Kimchi
1 dozen or more fresh oysters (optional)
Method:
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.
These yoghurty, herby spiced lamb chops will work with whatever herbs you have on hand and are exactly the kind of food you'll want to be eating as we head into the warmer months. Not that you'll have any leftovers, but if you do, they're a great addition to a leafy salad for lunch the next day, particularly when we're WFH. Grilled on the barby or pan fried, they won't fall short of providing a satisfying dinner for the whole fam.
Musakhan is a traditional Palestinian chicken meal that's served from one dish, for everyone to tear of bread and sandwich the tender, spiced chicken and onions in between. With the mild weather we've been blessed with, we cooked the chicken on the barby to give the whole dish a nice, toasty flavour but cooking it in the oven will works wonderfully too!
This delicious charred cabbage, radicchio and leek with goats cheese and salsa verde was written by Clementine Day of @somethingsiliketocook to eat alongside our Slow Cooked Lamb Shoulder.
