Bo Ssam (Korean Roasted Pork Lettuce Wraps)
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Prep Time
30 mins
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Cook Time
6 hrs 30 mins
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Additional Time
6 hrs
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Total Time
12 hrs 45 mins
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Servings
6 -10 Servings
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Course
Main Course
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Cuisine
Korean
Bo Ssam (Korean Roasted Pork Lettuce Wraps)
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
Meat:
- 1 bone-in pork butt (shoulder) 8-10 pounds
- 1 cup granulated sugar
- 1 cup + 1 tablespoon salt
- 7 tablespoons brown sugar
Ginger Scallion Sauce:
- 2 1/2 cups thinly sliced scallions
- 1/2 cup grated fresh ginger
- 1/2 cup neutral oil (grapeseed)
- 1 1/2 teaspoons soy sauce
- 1 scant teaspoon sherry vinegar
- salt to taste
Ssam Sauce:
- 2 tablespoons ssamjang Korean Spicy Dipping Sauce
- 1 tablespoon Gochujang Hot Pepper Paste
- 1/2 cup sherry vinegar
- 1/2 cup neutral oil grapeseed
Wraps:
- 2 cups white rice cooked
- 3 heads bibb, red leaf, or romaine lettuce leaves separated
- 1 dozen fresh oysters optional
- kimchi optional
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Instructions
- In a large bowl, place pork butt. In a medium bowl, combine sugar and 1 cup salt. Rub the sugar and salt all over the meat. Cover and refrigerate 6 hours to overnight.
- Preheat oven to 300 degrees F. Remove drippings from pork and place pork in large roasting pan. Roast in preheated oven until it becomes fork tender and collapses, about 6 hours. Check on the pork hourly while roasting and baste with juices from pan.
- In a large bowl, whisk together scallions, ginger, oil, soy sauce, vinegar, and salt. In a medium bowl, mix together ssamjang, gochujang, vinegar, and oil.
- Shuck the oysters, if using. Place each of the sauces and kimchi in serving bowls.
- Preheat oven to 500 degrees In a small bowl, mix together brown sugar and tablespoon salt. Rub over the roasted pork. Cook in preheated oven until dark crust forms, 10-15 minutes.
- Slice the pork and serve immediately wrapped in lettuce with rice, sauces, oysters, and kimchi.
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