Description

Experience the ultimate family feast with this Savory Momofuku Bo Ssam, featuring a succulent slow-roasted bone-in pork butt that’s tender, juicy, and bursting with rich Korean-inspired flavors. Paired with spicy-sour kimchi, fresh butter lettuce, and fluffy jasmine rice, and complemented by zesty dipping sauces, this dish promises an unforgettable communal meal filled with taste and tradition.

Ingredients

Scale

Pork and Seasoning

5-8 lbs Whole bone-in pork butt (This cut ensures a juicy, tender roast that’s perfect for slow cooking.)
0.5 cup White sugar (Helps form a beautifully caramelized crust.)
0.5 cup Salt (Essential for seasoning the meat deeply.)
5 tablespoons Brown sugar (Adds a hint of molasses sweetness to balance flavors.)

Dipping Sauce

3 tablespoons Ssamjang (A savory Korean dipping sauce that adds depth of flavor.)
1 tablespoon Gochujang (Brings a spicy kick to your meal, making the Momofuku Bo Ssam irresistibly tasty.)
1 tablespoon Rice vinegar (Offers a tangy contrast to the richness of the pork.)
0.5 tablespoon Sugar (Balances out the acidity from the vinegar.)
2 tablespoons Warm water (Helps to blend the sauce smoothly.)

Accompaniments and Garnish

To taste Kimchi (Provides a spicy-sour crunch that brightens every bite.)
To taste Butter lettuce (Fresh leaves for wrapping the pork and toppings.)
2-3 cups Cooked jasmine rice (Serves as a comforting base that pairs beautifully with the rich flavors.)

Additional Sauce Ingredients

0.25 cup Avocado oil (A light oil that enhances the flavors of the fresh ingredients.)
3 stalks Green onions, thinly sliced (Adds a fresh, vibrant crunch.)
1 tablespoon Grated ginger (Imparts a warm, aromatic quality to the sauce.)
1 tablespoon Minced garlic (A fragrant staple that elevates the sauce’s complexity.)
1 tablespoon Low sodium soy sauce (Maintains flavor without overpowering the dish.)
0.5 teaspoon Salt (To taste, enhancing all the delicious flavors.)
0.5 teaspoon Black pepper (Offers a subtle heat that rounds out the sauce.)

Cook Mode Prevent your screen from going dark

Instructions

Season the Pork: Rub the whole bone-in pork butt evenly with white sugar, salt, and brown sugar. Make sure the entire surface is well-coated to develop a flavorful crust. Let it rest for about 30 minutes to allow the seasonings to penetrate the meat.
Preheat the Oven: Set your oven to 300°F (150°C), preparing it for slow roasting.
Roast the Pork: Place the seasoned pork butt in a roasting pan and cook in the preheated oven for approximately 6 to 8 hours. Cook until the meat is tender and easily pulls apart with a fork, signifying it’s perfectly done.
Rest the Meat: Remove the pork from the oven and let it rest for 15 minutes. This resting period helps retain the juices when sliced or shredded.
Prepare Dipping Sauce: In a bowl, whisk together ssamjang, gochujang, rice vinegar, sugar, and warm water until you achieve a smooth, well-blended sauce. Set aside for serving.
Prepare Additional Sauce Mix: In another bowl, combine avocado oil, thinly sliced green onions, grated ginger, minced garlic, low sodium soy sauce, salt, and black pepper. Mix thoroughly and set aside.
Serve Bo Ssam: Slice or shred the rested pork and serve family-style alongside kimchi, fresh butter lettuce leaves, and fluffy jasmine rice. Use the prepared sauces for dipping and drizzling as desired to elevate each bite.

Notes

Slow roasting at a low temperature is key for tender, juicy pork.
Allowing the meat to rest after cooking helps retain moisture and flavor.
Adjust the amount of gochujang in the sauce to control the spice level.
Use fresh butter lettuce leaves as wraps to make each bite fresh and light.
Serve immediately after combining all components for best texture and flavor.