Momofuku Bossam

pork belly

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Pork loin is leaner, while chicken thighs are often less expensive.

ssamjang

🥗Healthier: miso paste

💰Cheaper: soy sauce

Miso provides umami, while soy sauce is a more accessible option.

Dry brine the pork shoulder overnight with salt and sugar, rubbing it all over the meat.

Leave the pork in the fridge overnight to let the salt and sugar penetrate the meat.

The next day, remove the pork and rub off the excess sugar and salt from the outside, drying the surface with a paper towel.

Preheat the oven to 300° F.

Once preheated, place the pork shoulder in the oven and cook for around 5 to 6 hours, occasionally basting with pork fat renderings if desired.

Prepare the ginger scallion sauce by placing peeled ginger, the whites of the scallions, and a pinch of salt in a food processor.

Add 2 tablespoons of soy sauce and around 1/3 cup of neutral oil to the food processor and chop until mostly combined, adding more oil if too thick.

Add 3 tablespoons of apple cider vinegar to the mixture and adjust salt to taste before mixing with the reserved scallion greens in a bowl.

For the samjang sauce, roast sesame seeds and reserve.

In a bowl, combine 3 tablespoons of sesame seeds, 1/3 cup of pre-made samjang, 1 tablespoon of gochujang, 1 tablespoon of sesame oil, and water to loosen the mixture.

Add 1 tablespoon of apple cider vinegar and 2 minced garlic cloves to the samjang mixture and mix well, adjusting spice level as desired.

After 6 hours, check the pork for tenderness; it should be easily pierced with a fork.

Pat brown sugar on top of the pork and return it to the oven at 500° F to roast until caramelized and crusty.

Serve the pork with romaine lettuce wraps, white rice, and the prepared sauces.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens