Korean Bo ssam wraps make for succulent get together meals

By Lynda Balslev | TasteFood

Bo ssam is a well-liked Korean dish that options crispy succulent shredded pork wrapped in lettuce leaves (ssam) and topped with a wide range of accompaniments, similar to rice, kimchi, scallions and fermented chili sauce. It makes for nice get together meals, because it’s meant to be shared and eaten communally, with everybody assembling their wraps with the meat and fixings.

Regardless of the time concerned, the tactic for this recipe is simple and comparatively hands-off. More often than not is dedicated to the meat curing in a slather of salt and sugar after which slowly roasting till it morphs right into a caramelized heap. You’ll be tasked with shredding the clump of meat and assembling the accompaniments.

All that continues to be is the enjoyable half: wrapping the lacquered meat in lettuce and garnishing it with dollops of an intoxicating muddle of ginger and scallions and dribbles of an electrifying fermented bean and chili sauce. Simply bear in mind to go the napkins.

This recipe is impressed by and tailored from a recipe by David Chang, initially printed in The New York Instances. The tactic and elements are barely modified from the unique recipe.

Lacquered Pork Lettuce Wraps (Bo Ssam)

Energetic time: 30 minutesTotal time: 4 to 4 1/2 hours, plus in a single day curing timeYield: Serves 6 to eight

4 kilos pork butt (shoulder)1/2 cup granulated sugar1/2 cup kosher salt, plus further for sprinkling1/2 cup darkish brown sugar

Ginger-scallion relish:1 1/2 cups thinly sliced scallions, white and inexperienced parts1/2 cup finely grated peeled contemporary ginger with juices2 tablespoons impartial oil, similar to canola, corn or sunflower2 tablespoons seasoned rice vinegar1 teaspoon soy sauce1/4 teaspoon kosher salt

Chili sauce:1/4 cup gochujang (Korean fermented chili paste)2 tablespoons soy sauce2 tablespoons seasoned rice vinegar2 tablespoons toasted sesame oil1 tablespoon brown sugar or maple syrup

Cooked basmati or jasmine riceButter lettuce leaves or little gem leaves

Non-compulsory toppings:KimchiFresh cilantro sprigsToasted sesame seeds

In the future earlier than serving, treatment the pork. Place the pork in a large nonreactive container. Mix the granulated sugar and 1/2 cup salt in a small bowl. Rub the treatment everywhere in the meat in its crevices. Cowl with plastic wrap and refrigerate in a single day.

When you’re able to cook dinner, take away the pork from the fridge. Discard any accrued juices and let stand at room temperature for half-hour.

Warmth the oven (or a grill) to 300 levels.

Place the pork in a roasting pan (or grill pan). Roast within the oven (or over oblique warmth on the grill) till the pork is falling-apart tender, 3 1/2 to 4 hours, turning and basting often with the pan juices.

Whereas the meat is roasting, put together the ginger-scallion relish and chili sauce. Mix all of the elements for the ginger-scallion relish collectively in a bowl. Style for seasoning and refrigerate till serving. Mix all of the elements for the chili sauce collectively in a bowl. Put aside at room temperature.

When the meat is prepared, take away from the oven (or grill) and switch to a reducing board. Pour the pan juices right into a bowl.Improve the oven (or grill) temperature to 500 levels.

Utilizing two forks or gloved arms, shred the pork. Unfold the meat within the roasting pan. Drizzle among the reserved juices over the meat to evenly coat and moisten. Sprinkle the 1/2 cup brown sugar everywhere in the pork. Return the pork to the oven (or place over oblique warmth on the grill). Roast till the meat begins to crisp and caramelize in elements, 8 to 10 minutes.

Switch the meat to a serving platter. To assemble, place a spoonful of cooked basmati rice within the middle of a lettuce leaf. High with the pork, ginger-scallion relish, chili sauce and the optionally available toppings.

Lynda Balslev is an award-winning author, cookbook writer, and recipe developer primarily based in northern California. Go to TasteFood at TasteFoodblog.com.