Ingredients
Roast Pork
5-8 lbs of whole bone-in pork butt
1/2 cup white sugar
1/2 cup salt
5 tbsp brown sugar
Serve with
Kimchi
Butter lettuce
2-3 cups of cooked jasmine rice
Ssam Sauce
3 tbsp Ssamjang
1 tbsp Gochujang
1 tbsp rice vinegar
1/2 tbsp sugar
2 tbsp of warm water
Ginger Scallion Sauce
1/4 cup of avocado oil
3 stalks of green onions thinly sliced
1 tbsp grated ginger (2 inches)
1 tbsp minced garlic
1 tbsp low sodium soy sauce
1/2 tsp salt
1/2 tsp black pepper
Instructions
- Marinate: On a baking tray, rub the pork shoulder with the salt and white sugar. Cover with plastic wrap and refrigerate for 12 - 24 hours.
- Remove the plastic wrap. Remove the excess liquid. Scrape off salt and sugar. DO NOT RINSE the pork.
- Slow Roasted Pork: Preheat the oven to 300 degrees. Line the baking tray with parchment paper or foil.
- Roast in the oven for 3-4 hours, uncovered. Roast the pork fat side up. Baste it with the juices every 40 minutes. Take it out when it is pull apart tender. Let it rest 10 minutes to cool down before applying the brown sugar crust.
- Make the sauces: The best time to make the sauces is when the pork is roasting.
- Ginger Scallion Sauce: Prep the ingredients. Heat the oil in a small pot and pour the oil into the ginger scallion mix.
- Ssamjang Sauce: Combine the sauce ingredients and mix them together.
- Prep the banchan - other side dishes. Wash and separate the lettuce, cook the rice, and cut the kimchi into bite-size pieces.
- Brown Sugar Crust: Wear silicone gloves in case the pork is too hot to handle.
- Set the oven to 500 degrees.
- Rub the brown sugar all over the pork.
- Roast for 5-10 minutes. To get a better crust, BROIL for 2-3 minutes.
- Let it rest for 10-15 minutes, and enjoy!
Equipment
Notes
Do not rinse the pork after brining! Just brush off the excess salt and sugar before roasting. If you rinse the pork, all of the flavors will be washed away and your bo ssam won’t taste as good.
- Prep Time: 10
- Cook Time: 5 hours
- Category: main
- Method: roast
- Cuisine: korean