Bo Ssäm Pork Shoulder — David Chang-Inspired

About This Recipe

This recipe is inspired by Chef David Chang's iconic bo ssäm at Momofuku Ssäm Bar in New York — possibly the most famous single dish from his entire group. Korean bo ssäm traditionally uses boiled pork; Chang's revolutionary 2008 menu version cures and slow-roasts the shoulder, finishes it under high heat for a sugar-glazed crust, then serves it whole at the table with lettuce, kimchi, ssamjang (Korean spicy paste) and oysters. The result is a centrepiece dish that sits between Korean ssäm tradition and modern Asian-American fine dining.

Ingredients

Serves 8

• 2.5 kgboneless pork shoulder(skin on, fat cap intact)
• 200 gbrown sugar(for the cure)
• 60 gkosher salt(for the cure)
• 60 gbrown sugar(for the glaze)
• 1 tbspMaldon sea salt(for the glaze)
• 3 tbspgochujang
• 2 tbspdoenjang (Korean soybean paste)(or white miso)
• 2 tbsphoney
• 2 tbsprice vinegar
• 2 clovesgarlic(minced)
• 1 tsptoasted sesame oil
• 2 headsbutter lettuce
• 300 gwell-fermented kimchi
• 3 cupscooked short-grain rice
• 12fresh oysters on the half-shell(optional but classic)
• 1 bunchspring onions(thinly sliced)

Instructions

1. 1

   Cure overnight (Day 1)

   Mix the brown sugar and kosher salt for the cure. Pat the pork shoulder dry. Rub the cure over every surface, pressing in firmly. Place fat-side up in a baking dish. Cover and refrigerate AT LEAST 12 hours, up to 24.

2. 2

   Slow roast (Day 2)

   Preheat oven to 150°C / 300°F. Pour off any liquid and discard. Place the pork on a rack in a roasting pan. Roast uncovered for 5–6 hours, basting with pan juices every hour. The internal temperature should reach 90–93°C (it's not about safe temperature, it's about collagen breakdown).

3. 3

   Make the ssamjang

   Whisk gochujang, doenjang, honey, rice vinegar, garlic and sesame oil. Let stand 30 minutes for the flavours to meld.

4. 4

   The glaze finish

   Increase oven to 250°C / 480°F. Mix the second batch of brown sugar with Maldon salt. Pat the pork's top surface dry. Press the glaze onto the surface in an even crust. Roast at high heat for 10–15 minutes until the glaze caramelises into a deep mahogany crust — watch carefully so it doesn't burn.

5. 5

   Rest and assemble

   Rest the pork 15 minutes. Bring it to the table whole. Have all the components ready: lettuce leaves, kimchi, rice, oysters, ssamjang, spring onions.

6. 6

   Eat ssäm-style

   Each diner builds their own wrap: lettuce leaf, spoonful of rice, a strip of pork pulled directly from the shoulder, dab of ssamjang, kimchi, an oyster if using, scattering of spring onions. Wrap into a packet. Eat in one bite. Repeat.

Variations

• •

  Spicy Pork Shoulder: rub with gochugaru paste before slow-roasting.

• •

  Smaller Format: use a 1.2kg shoulder, cure 12 hours, roast 3 hours total.

Storage

Leftovers refrigerate 4 days. Excellent in fried rice or sandwiches.

Frequently Asked Questions