I’m not a name dropper. Â Just ask Matt Broderick, who I sometimes gallivant with in the City (ran into him once at a bodega at 2am). Regardless, my younger, taller brother is actually really good friends with a guy who went to boarding school with David Chang. Â Because of this, I’m the proud owner of a signed copy of his cookbook, Momofuku. Â This cookbook is like a foodie (btw, I cannot stand the term foodie…I hope it dies the same death as D.I.N.K.S and gaylord…well,Â gaylord is so stupid it’s actually still kind of funny …see, this blog isn’t all Up With Gays!!…I’m a Straightlord!! I have sex with women!! …well, actually just one woman) bible, rife with all of the amazing dishes that have made Chang’s flagship restaurant, Momofuku, legendary.
This weekend I made Chang’s recipe for Bo Ssam. Â A Korean dish, Bo SSam is basically pork and rice wrapped in lettuce leaves and any number of amazing condiments.Â The roast is served in the middle of the table and pulled apart by everyone allowing for the diners to wrap their pulled pork in the bibb lettuce with any condiments they’d like. Â This recipe uses pork shoulder, which is cured overnight then slow roasted at 300 degrees for 6 hours. Â The final 20 minutes of the roasting is done at a balmy 500 degrees after you’ve generously pressed the entire roast with a mixture of brown sugar and salt. Â This is the part that’s magic.
Under this intense heat, the sugar caramelizes and turns the bark of the roast into a kind ofÂ “pork candy” (Chang’s term).Â This sweetness paired with the heat and acidity of the sauces is amazing.Â It was also a blast to rip the pork apart and try different combinations of sauces and kimchi.Â Bo Ssam looks great on the table, was a snap to prepare , and would be a brilliant choice to make for your next dinner party.Â Jeulgil su!