"Bo ssam is a popular Korean dish that features crispy succulent shredded pork wrapped in lettuce leaves (ssam) and topped with a variety of accompaniments, such as rice, kimchi, scallions and fermented chili sauce. It makes for great party food, as it's meant to be shared and eaten communally, with everyone assembling their wraps with the meat and fixings. Despite the time involved, the method for this recipe is straightforward and relatively hands-off."
"Most of the time is devoted to the meat curing in a slather of salt and sugar and then slowly roasting until it morphs into a caramelized heap. You will be tasked with shredding the clump of meat and assembling the accompaniments. All that remains is the fun part: 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."
Bo ssam centers on a four-pound pork butt cured in a mixture of granulated sugar, kosher salt and dark brown sugar, then roasted slowly until deeply caramelized. The curing step is overnight and the active cooking time is relatively short, with most time hands-off during roasting. After roasting, the pork is shredded and served communally in butter or little gem lettuce leaves alongside cooked rice, kimchi, and a ginger-scallion relish. A gochujang-based chili sauce and optional toppings like cilantro complete the assembly for shared lettuce wraps that emphasize layered flavors.
Read at www.mercurynews.com
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