Slow-Cooked Pork Shoulder | Momofuku Bo Ssam (Bossam)

Preheat your oven to 300°F (150°C).

In a bowl, mix together the sea salt and sugar.

Rub the salt and sugar mixture all over the pork belly, ensuring it's well coated.

Place the pork belly on a baking sheet and cover it with aluminum foil.

Roast the pork belly in the preheated oven for about 3 hours, or until it's tender.

Remove the foil and increase the oven temperature to 450°F (230°C).

Roast for an additional 30 minutes, or until the skin is crispy and golden brown.

Let the pork belly rest for 15 minutes before slicing it into bite-sized pieces.

Serve the sliced pork belly with lettuce leaves, cooked rice, ssamjang, garlic, green onions, and radishes for wrapping.

Spice Level: