🌚 Momofuku's Bo Ssam 🐐
YIELD: 3-5 servings
SOURCE: David Chang
INGREDIENT QUANTITY PROCEDURE
white sugar
1 2 cup
  1. 1 Mix.
salt
1 8 cup
bone-in pork butt
4 lb
  1. 2 Rub sugar/salt mixture all over meat.
  2. 3 Cover with plastic wrap and place on pan.
  3. 4 Refrigerate for 6+ hours.
  1. 5 Smoke, on a roasting pan, at 300°F, for ~6 hours.
  2. 6 Baste with juices hourly.
  3. 7 Let rest at room temp for 1 hour.
green onion, thinly sliced
2 cup
  1. 8 Mix.
ginger, microplaned
1 4 cup
grapeseed oil
1 8 cup
light soy sauce
1 tsp
sherry vinegar
3 4 tsp
salt
to taste
SCALING: