Wednesday

momofuku's bo ssäm at home

David Chang has made his popular restaurants into New York legacies. I went to momofuku ssäm bar and had their famous pork buns, which were up to the hype. But also famous is their special order bo ssäm. An Asian marinated whole pork butt served with kimchi, rice, bibb lettuce, oysters and sauces. It's got a $175.00 price tag and meant to be shared with ten friends. Sans both, I decided to try making the famous momofuko bo ssäm myself.

So, here's what I did...

Marinade and Sauce
3 tbsp Canola oil
1 tsp chili pepper flakes
2 tbsp rice wine vinegar
1 cup soy sauce
1/4 cup honey
3 tbsp diced red onions
2 tbsp minced garlic
4 tbsp chopped green onions
1 tbsp Cilantro
1 tbsp minced ginger
Juice of 2 limes
pepper

Mix and divide, 1/2 to marinade pork shoulder and 1/2 for table sauce.

Marinade approx. 8lb bone-in pork shoulder for 24 hours then, roast skin side up for 3 1/2 to 4 hours at 300 degrees.

Cilantro-Lime Rice:
Make rice by substituting canned coconut milk instead of water. Add fresh cilantro and lime to cooked rice.

Serve pork whole, rice, store bought kimchi (my apologies to Koreans), reserved Asian ginger sauce, Chinese hot sauce and Boston bibb lettuce.

Wrap a bit of everything in a lettuce leaf and enjoy.
Cocktails: peach tea with Japanese rice shochu.

It was delicious! One thing, my pork skin was not as crispy as it was suppose to be. I'm not sure why? I guess I need chef David Chang's help after all. (how awesome would that be?)

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