Description

Momofuku Bossam is a glamorous take on the traditional Korean slow-cooked pork shoulder roast, created by Chef David Chang. This luxurious dish features bone-in, skinless pork butt that is dry cured to season the meat deeply, then slow roasted until fall-apart tender. The pork is finished with a caramelized brown sugar crust, delivering exceptional flavor and texture. Served with an array of vibrant condiments including ginger shallot sauce, spicy ssam sauce, kimchi, rice, and optional raw oysters, it’s perfect for creating delightful lettuce wraps for a memorable meal experience.

Ingredients

Slow Cooked Pork

3.5-4 kg (7-8 lb) pork butt/shoulder, bone-in & skinless
1/2 cup (110g) white sugar
1/2 cup (115g) kosher or cooking salt (NOT table salt)

Brown Sugar Crust

1 tbsp kosher or cooking salt (NOT table salt)
7 tbsp brown sugar, light or normal (not dark)

Ginger Shallot Sauce

2.5 cups scallions, thinly sliced (both green and white parts, ~5-6 stems)
1/2 cup fresh ginger, peeled and finely grated
1/3 cup canola oil
1.5 tsp light soy sauce (or all-purpose, not dark soy sauce)
1 tsp sherry vinegar
1/2 tsp kosher or cooking salt, to taste

Spicy Ssam Sauce

2 tbsp ssamjang
1 tbsp gochujang
5 tsp sherry vinegar
2 tbsp canola oil
1 tbsp water
1 tsp white sugar

Serving

4-5 heads butter/bib lettuce (40-50+ leaves)
3 cups cooked white rice
500g (1 lb) kimchi
12+ raw oysters, in shell (optional)

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Instructions

Dry Cure Pork: Mix white sugar and kosher salt well. Pat the pork shoulder dry and coat it thoroughly in the sugar-salt mixture, making sure to get into all crevices. Rub well to help it adhere; discard any excess that falls off (about 2-3 tbsp). Place the pork in a glass dish, cover loosely with cling wrap, and refrigerate for 24 to 36 hours to dry cure, allowing the seasoning to penetrate deeply.
Prepare to Roast: Preheat your oven to 150°C (300°F) with the rack in the middle position. Remove the pork from the fridge; it will have a wet surface due to curing. Transfer to a clean roasting pan or drain off excess liquid and discard leftover salt and sugar from the curing dish. Do not rinse the pork.
Slow Roast Pork: Roast the pork uncovered for 5 hours, spooning pan juices over the meat once every hour to keep it moist. The pork is done when it pulls apart easily with two forks and is meltingly tender. Remove from the oven and let the pork rest covered loosely with foil for 10 minutes to 1 hour.
Make Brown Sugar Crust and Caramelize: Increase oven temperature to 260°C (500°F). Mix 7 tbsp brown sugar with 1 tbsp kosher salt. Spoon pan juices over the pork, then spread the brown sugar mixture evenly over the top and sides of the pork (not underneath) to form a crust. Return to the oven for 10 minutes, watching carefully from 5 minutes onward to ensure it caramelizes without burning. If any spots start to blacken, cover them lightly with foil. Remove once a deep golden crust forms with bubbling sugar.
Prepare Ginger Shallot Sauce: Combine thinly sliced scallions, grated ginger, canola oil, light soy sauce, sherry vinegar, and kosher salt in a bowl. Let sit for 20 minutes to let flavors meld and soften the pungency of the scallions and ginger.
Prepare Spicy Ssam Sauce: Mix ssamjang, gochujang, sherry vinegar, canola oil, water, and white sugar together. The oil may separate over time; just stir again before serving.
Serving: Arrange the pork on a large platter alongside butter or bib lettuce leaves, servings of cooked white rice, kimchi, the ginger shallot sauce, and the spicy ssam sauce. Optional raw oysters in shell can be added as part of the authentic experience. Shred pieces of pork to preference and let guests assemble their own lettuce wraps with rice, pork, kimchi, sauces, and oyster, folding and enjoying each flavorful bite.

Notes

Pork Butt is a large, evenly shaped pork shoulder cut ideal for slow roasting; 3.5-4 kg (7-8 lb) bone-in and skinless is recommended for optimal tenderness and juiciness.
Use kosher or cooking salt, not table salt, for the curing rub as finer grains oversalt the meat; reduce salt quantity significantly if using table salt and shorten curing time.
Grate ginger finely with a microplane or mince very finely if microplane is unavailable to maximize flavor distribution in sauce.
Canola oil can be substituted with grapeseed, peanut, or vegetable oil in the sauces.
Light or all-purpose soy sauce is preferable; avoid dark soy sauce as it imparts a strong intensity not suited for this recipe.
Sherry vinegar can be substituted with apple cider vinegar, red or white wine vinegar, or champagne vinegar.
If ssamjang and gochujang are unavailable, substitute spicy chili sauces such as Sriracha or other chili pastes; ssam sauce enhances but is not crucial to the dish.
Butter or bib lettuce is preferred for wraps for its softness but crisp cup lettuce also works fine.
Raw oysters are traditional and add textural contrast; providing as an optional indulgence is recommended.
Curing time should be between 6 and 36 hours for best flavor; do not rinse pork after curing to preserve seasoning balance.
Internal temperature of pork is less relevant than cooking time for tenderness; slow roasting at 150°C for 5 hours is ideal for 3.5-4 kg pork shoulder.
Glass or non-reactive pans are recommended for curing and roasting to avoid metallic flavors; glass also convenient for marinating and cooking in one dish.
Leftover pork reheats well and can be stored in the refrigerator up to 4-5 days or frozen for up to 3 months; avoid using pan juices as they may be overly salty.
Recipe adapted from Chef David Chang’s Momofuku cookbook with adjustments for salt quantity and cooking time to perfect flavor and texture balance.
Nutrition estimates include pork and sauces combined; actual sodium intake may vary based on how much crust and seasoning remain adhered to the meat.

Prep Time: 10 minutes
Cook Time: 5 hours
Category: Mains
Method: Roasting
Cuisine: Asian, Korean, Modern Asian