Bo Ssäm - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by David Chang and Peter Meehan
Our bo ssäm was a long time in the making before it showed up on the menu. I'd had an inkling for years it would be a good idea—bo ssäm is a supercommon dish in Korean restaurants, though the ingredients and cooking
Ingredients
- 1 whole 8- to 10-pound bone-in Boston pork butt
- 1 cup granulated sugar
- 1 cup plus 1 tablespoon kosher salt
- 7 tablespoons light brown sugar
Instructions
- Put the pork in a roasting pan, ideally one that holds it snugly. Mix together the granulated sugar and 1 cup of the salt in a bowl, then rub the mixture into the meat; discard any excess salt-and-sugar mixture. Cover the pan with plastic wrap and put it into the fridge for at least 6 hours, or overnight.
- Heat the oven to 300 °F. Remove the pork from the refrigerator and discard any juices that have accumulated. Put the pork in the oven and cook for 6 hours, basting with the rendered fat and pan juices every hour. The pork should be tender and yielding at this point—it should offer almost no resistance to the blade of a knife and you should be able to easily pull meat off the shoulder with a fork. Depending on your schedule, you can serve the pork right away or let it rest and mellow out at room temperature for up to an hour.
- When ready to serve—sauces are made, oysters are ready to be shucked, lettuce is washed, etc.—turn the oven to 500 °F.
- Stir together the remaining 1 tablespoon salt and the brown sugar and rub the mixture all over the pork. Put it in the oven for 10 to 15 minutes, until the sugar has melted into a crisp, sweet crust.
- Serve bo ssäm whole and hot, surrounded by the accompaniments.
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