Korean-Style Glazed Pork Shoulder (Bo Ssäm)
Ингредиенты
- 1 boneless pork shoulder, rind removed, about 4 lb (1.8 kg)
- 1 tbsp sugar
- 2 tsp salt
- 2 tbsp (30 ml) apple cider vinegar
- 3 tbsp brown sugar
- ¼ cup (60 ml) fermented soybean and chili paste (ssamjang) (see note)
- 2 tbsp (30 ml) fermented chili paste (gochujang) (see note)
- 2 tbsp (30 ml) toasted sesame oil
- 1 tbsp fresh ginger, finely chopped
- 1 tsp (5 ml) apple cider vinegar
- 2 green onions, chopped
- 1 garlic clove, finely chopped
- 2 curly-leaf lettuces, leaves separated
- 2 Lebanese cucumbers, cut into thin rounds
- Cooked sushi rice, hot
- Toasted sesame seeds
- Homemade or store-bought kimchi
Инструкция
- With the rack in the middle position, preheat the oven to 300°F (150°C).
- Place the pork in a 13 x 9-inch (33 x 23 cm) glass baking dish. Season the meat all over with the sugar and salt. Drizzle with half of the vinegar. Massage the meat for 2 minutes. Place the meat at the centre of the dish, fat side up. Tightly cover the dish with foil. Bake for 3 hours.
- Remove the foil. Bake for another hour or until the meat is fork-tender and shreds apart easily, basting the pork with the cooking juices every 20 minutes during this last hour. Remove from the oven. Increase the oven temperature to 500°F (260°C).
- In a small bowl, combine the brown sugar and remaining vinegar. Using a pastry brush, cover the surface of the pork with the brown sugar mixture. Brown in the oven for 8 minutes or until nicely caramelized. Remove from the oven and let rest for 5 minutes. Using a fork, coarsely shred the meat, removing the excess fat, if desired.
