updating bo ssam

_posts/2024-09-21-bo-ssam.md

@@ -4,41 +4,41 @@ title: bo ssam
 date: 2024-09-21 06:19:06 -0400
 last_modified_at: 
 category: main
-tags: meat pork asian korean nytimes momofuku longish
+tags: meat pork asian korean nytimes momofuku longish crockpot
 status: confirmed
 ---
 
 bone-in pork shoulder (8-10 lbs.)  
-1 cup kosher salt  
-1 cup sugar  
-* mix salt and sugar and rub over pork
-* wrap and chill overnight
-* unwrap pork, discard juices, and brush off salt/sugar
-* bake at 300°F for 6 hours, basting hourly, until fork-tender
-* remove from oven and rest up to 1 hour
+1/4 cup kosher salt  
+1/4 cup sugar  
+1/4 cup brown sugar
+* mix salt and sugars
+* cube pork and toss with salt/sugar mixture
+* place in a ziplock bag and chill overnight
+* discard juices, brush off excess salt/sugar, and transfer pork to a crockpot
+* cook on low for 8 hours, until very tender
+* remove from crockpot and shred
 
-1 tbsp. kosher salt  
-7 tbsp. brown sugar
-* mix salt and brown sugar, and rub over cooked pork
-* bake at 500°F for 10-15 minutes, until a dark caramel crust has developed
 * serve with ginger-scallion and ssam sauces, rice, lettuce leaves, and kimchi,
-  making a taco with a lettuce leaf as a wrapper
+  making a taco with a lettuce leaf as a wrapper, or a taco salad
 
 **ginger-scallion sauce:**
-1 bunch scallions, thinly sliced  
-1/4 cup minced fresh ginger  
-2 tbsp. neutral oil  
-3/4 tsp. soy sauce  
-1/2 tsp. sherry vinegar  
+
+1/2 bunch scallions, thinly sliced  
+2" minced fresh ginger  
+1 tbsp. neutral oil  
+1 tbsp. sherry or rice vinegar  
+2 tsp. soy sauce  
 1/4 tsp. salt  
-* mix all ingredients and add salt to taste
+* puree all ingredients in food processor to make a chunky sauce
 
 **ssam sauce:**
-1 tbsp. ssamjang (fermented bean-and-chili paste)  
-1 1/2 tsp. kochujang (chili paste)  
-1/4 cup sherry vinegar  
-1/4 cup neutral oil  
-* mix all ingredients
+
+2 tbsp. ssamjang (fermented bean-and-chili paste)  
+1 tbsp. kochujang (chili paste)  
+2 tbsp. sherry or rice vinegar  
+2 tbsp. neutral oil  
+* mix all ingredients to make a thick chili sauce
 
 source: <https://cooking.nytimes.com/recipes/12197-momofukus-bo-ssam>
 
@@ -66,3 +66,8 @@ next time i would:
   reduce the oil a lot
 * cube the pork, toss with salt/sugar mix, and cook in a crockpot
 * mix with brown sugar and broil to make a bark
+
+11/25/2024: made a crockpot version of this which was great. adjusted the ratios in
+the sauces a bit to make the ginger/scallion sauce blendable, and the ssam sauce
+thicker and spicier. the salt/sugar/brown sugar rub went perfectly with the fattiness
+of the pork shoulder.