Over a year ago, I wrote an article about how to prepare Momofuku’s famous Bo Ssam.
It took approximately 6 hours to prepare it. I thought, how can I make this delicious meal quicker and with a lot less attention.
After hours of experimenting, I found that most of the cooking of the Bo Ssam could be done with a slow cooker, how easy is that?
The major trick to making Bo Ssam in a slow cooker is marination and finishing off the pork shoulder in the oven.
This meal makes for an excellent dinner party centerpiece .What a treat to be able to eat such a delicious meal with almost no work.
Menu
Serves 4-6
Bo Ssam
Scallion Ginger Sauce
Sides
Bo Ssam
1 fresh pork shoulder picnic
roast whole (5-6 lbs.)
1 cup white granulated sugar
1 cup kosher salt
7 tblsp. brown sugar
1 bottle of beer
1. Combine all the dry ingredients to make a dry rub. Set aside 1/2 cup of rub. Apply the rest of the pork in a large food storage container with proper (stock pot, etc.) and allow to sit for at least 6 hours.
2. Arrange the pork shoulder in the slow cooker to however it will fit best. Make sure it is comfortable, as it will be in there for a long time. Pour the beer into the slow cooker, set to high for two hours, then to low for an additional 4 hours. You should be able to fork the meat, as it should be very tender.
3. Thirty minutes before you are to serve the Bo Ssam, preheat oven to 500 degrees. Remove the meat from the slow cooker and put it on a roasting sheet. Fork the pork; it should be easily forkable. Distribute evenly onto pan and pour remaining rub on top. Bake for 10-15 minutes until the sugar has melted and caramelizes onto the meat.
Scallion Ginger Sauce
1 bunch scallions, cut
1/2 cup peeled, minced
fresh ginger
1/4 cup grapeseed oil
1 1/2 teaspoons light
soy sauce
3/4 teaspoon sherry vinegar
1/2 teaspoon kosher salt,
or to taste
1. Put all these things in a high speed blender. Transfer to a bowl.
To enjoy Bo Ssam to its fullest, take the lettuce, scoop a little rice and place a heap of pork, followed by cucumber, and drizzle sauce.
Sides
2 cups plain white rice,
cooked
2 heads bibb lettuce, leaves
separated, washed and dried
1 English cucumber, sliced
4 carrots, peeled and
julienned
1 red onion, very thinly sliced
1 red pepper chopped
1 yellow pepper chopped
1. Prepare the sides, by putting each item in a bowl.
To enjoy Bo Ssam to its fullest, take the lettuce, scoop a little rice and place a heap of pork, followed by cucumber, and drizzle sauce.
Alexandra Troy is owner of Culinary Architect Catering, a 33-year old Greenvale-based company, specializing in private, corporate and promotional parties. For more photos and presentation ideas, follow Culinary Architect Catering on Facebook, and visit culinaryarchitect.com.
