Jan 28 2010
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I’m a little late on posting this, but I went all out on the pork this past Sunday. I decided to be aspirational and went for David Chang’s Bo Ssam, with all its fixings. An overnight sugar and salt brine, followed by 6h45 min in the even led an amazingly tender 8 lbs of tender, flavorful pork butt. (And I have to thank Moe for providing the butt). This might be one of the easiest, and rewarding, ways to feed a party of 12.
Sunday Night Menu
Bo Ssam (8 lb pork butt)
Oysters on the half shell
Cabbage kim chee
Ginger scallion sauce
Jalapeno garlic sauce
Sagyegeol ssam jang
Boston bibb lettuce
Steamed rice
Side: brussel sprouts with bacon
Dessert: grapefruit yogurt pound cake
Dessert: Milk Bar’s Crack Pie
