This weekend I made some Bo Ssam, riffing on the recipe in David Chang's Momofuku cookbook. While I've made many of the recipes in the Momofuku book over the past year or so, Eat It Atlanta turned me on to the Bo Ssam dish when we made it as part of our Rock Out with Your Stock Out party back in November. Ssam is a Korean dish; the word ssam translates literally to "wrapped."
Bo Ssam is traditionally a dish of slow-roasted pork wrapped in green, leafy lettuce and topped with various condiments. Chang's recipe includes topping it with his ginger-scallion dressing, spicy bean paste and kimchi. You can kewpie mayonnaise as well, though, I did not this time around.
I rubbed my butt(!) per Chang with brown sugar, granulated sugar, kosher salt, and smoked paprika (the smoked paprika is my twist) and put it in the fridge overnight. I then cooked the butt on my Big Green Egg for 8 hours at around 235 degrees.
Pork Butt at 8AM
Pork Butt at 3PM
Pork Butt at 6 PM
This is stuff is really addictive. You get the smoky-fatty pork with its crisp exterior and the bright ginger-scallion dressing and the kimchi adds a nice refreshing crunch. It's great for sharing around a table with folks who don't mind getting their hands dirty tearing into some tasty pork.