Tons of internet discussion on this topic as it is – NY Times published the Momofuku recipe for Bo Ssam. What one can spend a lot of money on, can be replicated in the home for a fraction of the price. I was intrigued. With Sparky’s birthday coming up (this past Saturday), I decide to prepare it for him. Who doesn’t love a nice marbled piece of pork, cooked, low and slow, presented with a spicy sauce and served with many accoutrements? Well this house loves it. I took my time with it and it was a hit. Tender and flavorful and oh so easy!
I served it with Bibb lettuce and Bo Ssam Sauce, as recommended, as well as a cucumber salad and carrot-radish salad. They were both a good, cool accompaniment against the creamy, smooth pork. Go to the NY Times website for the pork and sauce. I have listed the salad recipes below.
Cucumber Salad
adapted from Marla in the Kitchen
5 pickling cucumbers
1/4 medium onion, thinly sliced
1/2 tablespoon Kosher salt
3 ½ tablespoon lemon juice
¼ teaspoon cayenne
1 tablespoon roasted, crushed sesame seeds
1 ½ tablespoon sesame oil
Cut cucumbers and onions in fine slices. Sprinkle with salt, mix well and set aside for 1 hour. Drain liquid, add lemon juice, cayenne, sesame seeds, and sesame oil. Serve cold or room temp.
Carrot and White Radish Salad
adapted from Marla in the Kitchen
3 carrots
6 radishes
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon soy sauce
½ teaspoon sugar
Dash of cayenne
Cut carrot and radish in julienne strips. Add salt to carrot/radish, mix well, and set aside for 1 hr. Drain thoroughly, pressing out as much liquid as possible. Add sesame oil, soy sauce, vinegar, sugar, and cayenne.
