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Bo Ssam (Korean pulled pork)

calikingcaliking Posts: 14,205


I had been wanting to egg a pork butt for a while, but also wanted to do something different. Stumbled upon David Chang's Momofoku recipe for bo ssam, which seems to be popular on the interwebz.


The rub is simple - kosher salt and sugar. I added some 5-spice powder for good measure. Liberal sprinkle of it all over, then wrapped up the butt for about 36 hrs. Rinsed it off, lit the egg, and started it off at 275°F indirect. I had to keep ramping the temp up though, because I needed it done in 5 hrs. Went into the oven, covered, for the last hour.

Cool gif at the point of transfer from egg to oven. I poured the fat from the pan over the butt and it sizzled all sexy like.

Sauces - ssam (miso, gochujang, honey, soy, garlic, onion, pecans

And ginger scallion sauce (but I can't post that pic for some reason).

Plated shot - top left is the pineapple anchovy sauce from a recent cook, ssam sauce, shredded pork on bibb lettuce, sushi rice, and the ginger scallion sauce at 6 o'clock. But, doh!... I forgot to plate the kimchi!!


This was REALLY good!! The pork is salty sweet. The last step involves sprinkling some salt and brown sugar on the top of the butt and broiling it, so you get this nice caramelized crust/bark on it. I was a tad skeptical about how good pork could taste with that simple a rub, but it works. The sauces add all kinds of flavors to offset the saltiness of the pork - sweet, funky (from the miso), heat.


Must have turned out alright, because caliqueen requested that this cook be added to the regular rotation. AND she admitted that she had married well 😃


#1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.
«13

Comments

  • HubHub Posts: 899

    That looks crazy good!!!!

    Beautiful and lovely Villa Rica, Georgia
  • JohnInCarolinaJohnInCarolina Posts: 17,206

    Amazing

    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Living large in the 919
  • Mattman3969Mattman3969 Posts: 9,780

    You and your family ate well tonight!!


    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • nolaeggheadnolaegghead Posts: 33,288

    Go back to Iowa you damn show-off!

    Looks delicious, I would have added kimchee though. I kid, I can read.

    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • Photo EggPhoto Egg Posts: 10,236

    You and your fantastic food, and dancing gifs...I quit.

    Thank you,
    Darian

    Galveston Texas
  • HotchHotch Posts: 3,542

    36 Hours? Wow!

    Nicely done my friend!! 😎

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
  • CanuggheadCanugghead Posts: 7,279

    Another wicked home run cook! I did that a while ago but it paled in comparison 😊

    canuckland
  • bgebrentbgebrent Posts: 19,726

    Dude. That sounds delicious.

    Sandy Springs & Dawsonville Ga
  • lkapigianlkapigian Posts: 6,623

    @caliking pretty cool

    Visalia, Ca
  • calikingcaliking Posts: 14,205

    Thanks for the kind words. The payoff exceeded the effort involved to put this together. The sauces really add alot, and only take minutes to prepare.

    @Hotch - the butt cured in the salt/sugar rub for 36hrs, but smoked for about 5hrs. I had to keep upping the temp while we were at caliprince's tee-ball game (yay flameboss!) to get it done in time.

    @Canugghead - This turned out better than expected. The caramelized brown sugar and salt crust was a win. I might try this with chicken some time, for a quicker cook.

    @Photo Egg - dude, you're needed here for inspiration!


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • oh hell yes. I've had Momofuku Bo Ssam and it was really good. Thanks for posting this- I'm going to try soon. I'll check in with you when I do for the sauces.

    Keepin' It Weird in The ATX
  • MaskedMarvelMaskedMarvel Posts: 2,778

    wow!! That looks FANTASTIC! Cool gif!

    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


  • calikingcaliking Posts: 14,205

    @The Cen-Tex Smoker you can really play with the sauces to change this up a bit, even when repeated.

    SSAM SAUCE

    • 1/4 cup doenjang (korean soybean paste)
    • 2 Tbsp gochujang (korean chili paste)
    • 2 Tbsp sesame oil
    • 1/2 Tbsp honey
    • 2 tsp sesame seeds
    • 1/2 tsp minced garlic
    • 10 g onion, chopped
    • (optional) 2 Tbsp walnuts or your choice of nuts – this will add more nutty flavor and creamier texture.
    • 1 Tbsp green onion, thinly sliced


    GINGER-SCALLION SAUCE:

    • 2 ½ cups thinly sliced scallions, both green and white parts
    • ½ cup peeled, minced fresh ginger
    • ¼ cup neutral oil (like grapeseed)
    • 1 ½ teaspoons light soy sauce
    • 1 scant teaspoon sherry vinegar
    • ½ teaspoon kosher salt, or to taste

    I’ll add some lime juice and mirin to the ginger scallion sauce next time.


    The anchovy pineapple sauce was from The Slanted Door cookbook:

    Anchovy fish sauce 1/4 cup

    pineapple, diced 1 cup

    thai chile 1 or more

    lime juice, fresh 1 TBSP

    sugar. 1 TBSP


    I know you can come up with more. Playing up the sweet and acid elements in whatever sauce you’re making will balance the salty richness of this pork.


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • ThatgrimguyThatgrimguy Posts: 4,200

    Amazing! Definitely doing this cook!

    XL & Small Green Egg, Shirley Fab Trailer, Pitmaker Vault, Blackstone Griddle, 6 gal Cajun Fryer, BlueStar 60" Range
  • 20stone20stone Posts: 1,878

    Bo ssam? I say BO DAAAAAAMN!

    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • bucky925bucky925 Posts: 1,814

    This is just off the hook! Tagged for my next dinner party. I hope I can do it justice .

    Be careful when following the masses. Sometimes the M is silent.

  • calikingcaliking Posts: 14,205

    This would be great for a dinner party. Relatively easy to do, folks make their wraps/plates however they want, and you can make a couple or more sauces to suit different palates.


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • alaskanassasinalaskanassasin Posts: 3,130

    Nice post and photos!

    South of Columbus, Ohio.
  • SGHSGH Posts: 26,947

    @caliking

    It looks mighty fine brother👍

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.

    Virtus Junxit Mors Non Separabit

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    Just a man with a Muhle. 

    To see Trump's many attributes you wont need a second glance
    You know if you resist his intelligence you wont stand a chance
    His mind is like a razor simply sharp as it can be
    He is at least a million times smarter than either you or me
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 20,593
    This one is next
    Keepin' It Weird in The ATX
  • pgprescottpgprescott Posts: 13,079
    This old thread is outstanding. however, my favorite part is seeing @bgebrent on the list. Cheers buddy!
  • SciAggieSciAggie Posts: 5,415
    Where/how have I missed this thread. This is a great cook. If your wife gives a compliment you know you done did good...
    Wonderful cook my friend. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • GATravellerGATraveller Posts: 7,827
    Wow. Somehow I missed this thread the first time around. I sat and watched the gif so long my lock screen came on!
    Awesome cook. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
  • HendersonTRKingHendersonTRKing Posts: 1,661
    I surrender. Have a butt in the freezer that will get the Dave Chang/Caliking treatment very soon. 
    It's a 302 thing . . .
  • thetrimthetrim Posts: 10,594
    Ya, I missed this too, so thank you for knocking the dust off of it.  It looks and sounds incredible.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • YukonRonYukonRon Posts: 15,861
    Risk vs reward. Caliqueen admitting she "married well" is all I needed to know about the success of this cook.

    I do however believe in both circumstances,  they were a given; this man can flat out cook, and Caliqueen married very well.

    Following the posts of this man, makes me understand how much I do not know about cooking and how much I appreciate his teaching.

    He remains one of my most faves.

    Late to the party, but thank you for posting this cook.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • SonVoltSonVolt Posts: 2,308
    Nice! I've had this recipe bookmarked for years and never got around to making it. I think I'll give it a go this weekend. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • SonVoltSonVolt Posts: 2,308
    caliking said:

    @The Cen-Tex Smoker you can really play with the sauces to change this up a bit, even when repeated.

    SSAM SAUCE

    • 1/4 cup doenjang (korean soybean paste)
    • 2 Tbsp gochujang (korean chili paste)
    • 2 Tbsp sesame oil
    • 1/2 Tbsp honey
    • 2 tsp sesame seeds
    • 1/2 tsp minced garlic
    • 10 g onion, chopped
    • (optional) 2 Tbsp walnuts or your choice of nuts – this will add more nutty flavor and creamier texture.
    • 1 Tbsp green onion, thinly sliced


    GINGER-SCALLION SAUCE:

    • 2 ½ cups thinly sliced scallions, both green and white parts
    • ½ cup peeled, minced fresh ginger
    • ¼ cup neutral oil (like grapeseed)
    • 1 ½ teaspoons light soy sauce
    • 1 scant teaspoon sherry vinegar
    • ½ teaspoon kosher salt, or to taste

    I’ll add some lime juice and mirin to the ginger scallion sauce next time.


    The anchovy pineapple sauce was from The Slanted Door cookbook:

    Anchovy fish sauce 1/4 cup

    pineapple, diced 1 cup

    thai chile 1 or more

    lime juice, fresh 1 TBSP

    sugar. 1 TBSP


    I know you can come up with more. Playing up the sweet and acid elements in whatever sauce you’re making will balance the salty richness of this pork.

    @caliking -  Where did you get the recipe for the Ssam sauce? From memory that doesn't match the version in Dave's Momofuku cookbook. Yours actually looks better. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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