Momofuku's Bo Ssam

Bossam is similar to the Chinese moo shu pork but its Korean, and instead of grounded pork with miscellaneous mushroom and veggies, its seasoned roasted pork. Its typically served with kimchi and various sauces, but I digress. 


I was craving roasted pork plain and simple. Amidst in my plight of finding a decent recipe online, my girlfriend Jackie messaged me over AIM and asked what I was doing. Clearly the universe was telling me to make pork roast because right after I told her what I was doing, she described to me the perfect pork roast she had tried at Momofuku's in NYC. Those words will not be repeated because it would be considered soft-core food porn to foodies. 
I searched for the recipe and found it! Hallelujah! 


This is by far the easiest roast to make! 

Ingredients:

1 (8- to 10-pound) bone-in pork shoulder or pork butt

1 cup granulated sugar

1 cup plus 1 tablespoon coarse salt ( DON'T use ionized salt, the one with the girl and umbrella! It will be too salty!!!!!!! Go to whole foods and but a huge jar of coarse salt for 2 bucks)

7 tablespoons light-brown sugar

Directions:

1. Place pork in a large bowl or roasting pan. In a medium bowl, mix together granulated sugar and 1 cup coarse salt. Rub sugar mixture all over pork and cover bowl with plastic wrap; transfer to refrigerator for at least 6 hours and up to overnight.

2. Preheat oven to 300 degrees.

3. Transfer pork to a large roasting pan, discarding any accumulated juices (or drain accumulated juices from roasting pan that pork is in). Transfer roasting pan to oven and cook, basting every hour with rendered fat in roasting pan, until meat is tender and easily shredded with a fork, about 6 hours.

4. Meanwhile, in a small bowl, mix together remaining tablespoon coarse salt and brown sugar; rub mixture all over pork.

5. Increase oven temperature to 500 degrees. Return pork to oven until sugar has melted into a crisp crust, 10 to 15 minutes.

I followed most of the directions but because I was using a 4lb pork butt roast, Here are my modifications. 

Mix 1/4 cup sugar and 7 tablespoons of coarse salt in bowl. Rub mixture all over pork; no crevices left behind!  TASTE MIXTURE and adjust according to salt content because I prefer it sweeter. =) I also added a pinch of nutmeg and some cayenne pepper (optional)

Cover pork with plastic wrap and let it marinade in the fridge for at least 6 hours. 

Getting ready to chill in my fridge

After I took the meat out of the fridge I took the roast out of the bowl and scrapped off all the extra mixture on the skin.  The crust was too salty otherwise (UPDATE: scrape off as much crust as possible. I find that the crust keeps the meat more moist)

Note: Line foil at the bottom of your roasting pan, you will thank me later.

Place dry roast on roasting plan and put it in the preheated 300 degrees Fahrenheit oven. Set your timer for 6 hours and forget about it.

Cookin' away! 

The recipe says to baste it every hour but I find that unnecessary because the fat in the pork butt keeps the roast pretty damn moist! However, 3 hours in, I did rotate the roast so the other meaty side of the meat could get a good crisp going on its exterior.

I ruined the crust a little because I flipped the roast :(

When I took the roast out after 6 hours, I cranked the oven up to 500 degrees. Rub the outside with brown sugar and wait for it to crisp up. I didn't want to leave the roast in for the 10-15 mins because it would get too charred. 

My What A Nice Crust You Have ;p

Not how its not overly burnt! It shreds like a dream!

Om Nom Nom

This Pork was so succulent and delicious! I hope you guys enjoy it!

I went on to make pizzas, omelets and sliders with this pork! 

Happy Eating!