Momofuku Bo Ssam

I had a hankering the other day for Momofuku Bo Ssam the other day, but being many miles away from New York City, I had to make it myself. Luckily, David Chang has been kind enough to provide a recipe to New York Magazine. Martha Stewart has a different one that calls for a rub rather than a brine. I have never tried the Martha Stewart one myself, but I can attest to the NYMag version.

I had a little difficulty getting the bone-in pork butt, but this turned out to be a great conundrum, as it necessitated my inaugural visit to Peoria Packing Butcher Shop. If rows of stainless steel tables piled high with various cuts of meat gets your blood pumping and your lips turning up in a smile of glee, then Peoria is the place of you. It's sort of a grab and go operation. There are various stations where one can don some plastic gloves and then pick and choose her desired cut. I cradled my 9.5 lb pork butt against my stomach as I slowly perused the other aisles before I walked it to the register.

Cradled it in a plastic bag of course. I love meat, but not that much. I love clothes too, you know.
After over six hours in the oven, the Bo Ssam had a wonderful dark caramelised bark. One grabs the pork with tongs. Then take a lettuce leaf, smear it with some Sagyegeol ssäm jang, top it with some rice, and a little pork. That's it! Wrap it up and eat it like a little burrito. One can feel free to add additional accompaniments of course, maybe some sliced jalapeno, or a bit of kimchee. Anything really. I paired the bo ssam with lots of banchan from Joong Boo Market and some pan fried vegetable gyoza. Some of my guests had never had Korean before, and it was exciting to be their guide.