Bo Ssam
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Prep Time:
Cooking Time: Servings: 12 |
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Bo Ssam recipe. This is a classic Korean recipe that serves a big and hungry crowd. It's a great meal of fork tender juicy pork wrapped in a crisp piece of lettuce or silky napa cabbage topped with your favorite asian hot sauce or ssamjang.
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Be The First To Review This RecipeIngredients
| pork butt | 10 lbs | bone in |
| granulated sugar | 1 cup | |
| kosher salt | 1 cup | |
| brown sugar | 1/2 cup | |
| butterhead lettuce | 2 | leaves separated and washed well |
| napa cabbage | 1 | leaves separated & blanched in salted boiling water for 3 to 5 minutes |
Directions
- In a bowl combine the granulated sugar and kosher salt.
- Place the pork butt in a roasting pan fatty side up and rub all over with the sugar and salt mixture.
- Remove the excess sugar and salt from the pan and cover the pork butt with plastic wrap. Place in the refrigerator for at least 8 hours or overnight.
- Remove the roasting pan from the refrigerator and preheat your oven to 300 degrees.
- Place the pork butt in the oven and roast for up to 6 hours or until the internal temperature reaches 195 degrees.
- Remove from the oven and allow to rest at room temperature for 1 hour.
- Preheat your oven to 500 degrees.
- Rub down the cooked pork butt with brown sugar and place in the oven for 15 minutes to carmelize the outside skin.
- To serve pull off a piece of meat from the pork butt and place on top of a piece of lettuce or blanched napa cabbage. Drizzle your favorite hot sauce or Ssamjang over the meat. Roll up the lettuce and eat.
