Totally non-traditional Bo Ssam recipe - Korean roasted pork

Mix equal parts kosher salt and granulated sugar for the cure.

Cure the pork shoulder overnight for 24 to 48 hours in the salt and sugar mixture.

Rinse off the excess cure from the pork after curing and pat it dry.

Preheat the oven to 250 degrees Fahrenheit.

Roast the pork in the oven for about an hour per pound at 250 degrees.

Prepare a relish by grating ginger and chopping green onions.

Mix grated ginger and chopped green onions in equal volumes.

Add the juice of half a lime and a little salt to the relish and stir.

After roasting for 6 to 8 hours, let the pork rest before glazing.

Prepare a sauce with spicy chili paste, miso, soy sauce, toasted sesame seeds, and sesame oil.

Equipment Needed

Spice Level: