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Meats | |
| 10 pounds bone-in Boston pork butt 2 1/3 cups white sugar 2 1/3 cups plus 2 tablespoons salt 4 each red and green chiles 1 tablespoon brown sugar 4 cups uncooked Korean rice 2 heads Boston lettuce Sagyegeol ss�m jang (Korean soybean paste) Salted shrimp 1 pounds cabbage or daikon kimchee Bottle beer (optional) | |
| The Night Before Place 2 cups each sugar and salt in a bowl or saucepan large enough to hold the butt, add 6 cups water, and stir until dissolved. Place the pork butt in the brine solution. Make sure it�s submerged (weight if necessary), and refrigerate overnight. Clean the chile peppers (leave the seeds in for a hotter flavor) and slice them 1/2-inch thick, on the bias. Mix 1/3 cup sugar and 1/3 cup salt with 1 cup water until dissolved, pour over the chiles, and set aside. Preheat the oven to 300 degrees. Place the pork in a large 6-inch-deep pot or casserole, and cook uncovered in the oven for about 6 1/2�7 1/2 hours (add bottle of beer to pan at the 2 hour mark for additional basting liquid), basting the pork with the pan drippings every hour. When the meat is fork-tender and pulls away from the bone, sprinkle the exterior with a mixture of 1 tablespoon brown sugar and 1 tablespoon salt. Increase oven temperature to 500 degrees, and continue roasting until the outside is well caramelized. Remove from oven. Rinse the rice well to remove any sediment. Add 7 cups cold water, 1 tablespoon salt, and 4 cups rice. Cook for 20 minutes or until water evaporates. Clean and wash the lettuce; select the best leaves, and set aside. Assembly and Serving Place the pork on a large platter surrounded with the pickled chiles. Arrange the Korean rice, ss�m jang, salted shrimp, kimchee, and lettuce in separate bowls. Allow guests to assemble their ss�m by wrapping each component in a lettuce leaf. | |
Unrated | |
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