Subj : Feed a Crowd - 02
To   : All
From : Dave Drum
Date : Fri Dec 30 2022 19:03:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Momofuku's Bo Ssam
 Categories: Pork, Vegetables, Chilies, Rice
      Yield: 8 servings
 
MMMMM-------------------------PORK BUTT------------------------------
     10 lb Bone-in pork butt or picnic
           - ham
      1 c  White sugar
      1 c  + 1 tb kosher salt
      7 tb Brown sugar

MMMMM-------------------GINGER-SCALLION SAUCE------------------------
  2 1/2 c  Thinly sliced scallions,
           - both green & white parts
    1/2 c  Peeled, minced fresh ginger
    1/4 c  Neutral oil
  1 1/2 ts Light soy sauce
      1 ts (scant) sherry vinegar
    1/2 ts Kosher salt; to taste

MMMMM-------------------------SSAM SAUCE------------------------------
      2 tb Fermented bean-and-chile
           - paste (ssamjang)
      1 tb Chile paste (kochujang)
    1/2 c  Sherry vinegar
    1/2 c  Neutral oil

MMMMM-----------------------ACCOMPANIMENTS----------------------------
      2 c  Plain white rice; cooked
      3    Heads bibb lettuce; leaves
           - separated, washed, dried
      1    Dozen or more fresh oysters
           - (opt)
           Kimchi
 
  Place the pork in a large, shallow bowl. Mix the white
  sugar and 1 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 refrigerator for at least
  6 hours, or overnight.
  
  When you're ready to cook, set oven @ 300°F/150°C.
  Remove pork from refrigerator, 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 6 hours, or until it collapses,
  yielding 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.
  
  Meanwhile, 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.
  
  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, if using, shuck the
  oysters. Put kimchi and sauces into serving bowls.
  
  When your accompaniments are prepared and you are ready
  to serve the food, set oven @ 500°F/260°C. 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 crust has developed on
  the meat. Serve hot, with the accompaniments.
  
  By Sam Sifton
  
  Yield: 6 to 10 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... A snack is not the same thing as a treat.
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