Momofuku's Mouth-Watering Bo Ssäm | In The Kitchen With

Rub kosher salt all over the pork butt.

Add white sugar on top of the salt, covering the pork completely.

Leave the pork in the fridge overnight to cure for 12 hours.

After 12 hours, remove the pork from the fridge; it should have a darker red color and a sweaty quality on top.

Preheat the oven and place the pork in a roasting pan without a rack.

Cook the pork in the oven all day, basting it once an hour or whenever you think of it, for about six hours.

Once cooked, the pork will collapse into a pile of deliciousness.

Prepare lettuce leaves for serving the pork ssam style.

Make ginger scallion sauce and ssam sauce with sherry vinegar, gochujang, ssamjang, and oil for dipping.

Serve the pork with rice, kimchi, and shucked oysters.

Equipment Needed

Spice Level:

Dietary