No wings for this year's Superbowl. Instead I made Momofuku Bo Ssam, David Chang's take on slow cooked pork, served with Korean dipping sauces and kimchee.
This recipe appeared in The New York Times a couple of weeks ago, and is totally simple to make. You just (1) rub the pork with a mixture of white sugar and Kosher salt, (2) let it sit overnight, (3) cook it at 300 for 6 hours or until it collapses, (4) let it sit for up to an hours, (5) rub with brown sugar and a little salt and cook at 500 for 15 minutes. Then serve it in a lettuce wrap with a little kimchee, a bit of rice, ginger/scallion sauce, and a drop of hot sauce made of Korean miso and chili paste. The only ingredients that are hard to find are the Korean bean paste (ssamjang) and chili paste (kochujang), but you can use any Asian hot sauce you like if these are not available.
I had plenty of leftovers and made a deconstructed version in salad form. Reheated the pork slowly, placed over chopped romaine lettuce and rice, then added kimchee and the ginger/scallion sauce as dressing, passing the hot chili sauce separately. An excellent salad, maintaining the balance of the original dish but with a different texture.
|Bo Ssam Salad|
Although the recipe calls for a bone-in shoulder weighing 8-10 pounds, I used a 3-3/4-pound boneless shoulder, so the 6-hour cooking time worked out to less than 4 hours. The meat was Berkshire pork acquired at Heritage Farms USA's shop at the Essex Market: marbled with lots of fat that melted off in the slow cooking process, which resulted in a particularly tasty and unctuous dish.