Working Class Momofuku's Bo Ssam

A delicious recipe to serve for just about any occasion (or to just gobble up yourself). This is a recipe adapted from the brother/sister NYC blogger duo: Working Class Foodies entitled, Working Class Momofuku (http://www.hungrynation.tv/wcfoodies/episode/WCF_20091102/working-class-momofuku)

I adapted it to fit my gluten free needs and I hope anyone reading this will quickly add it to their repertoire (make sure to make this when you have some time to hang around the house and wait for it to slowly roast and become the delicious, succulent, flavorful dish that it is!)

Affordable Bo Ssam adapted from David Chang's Momofuku restaurant in NYC
Ingredients:
8-10 lbs pork shoulder, bone in, skin removed
1 cup sugar
1 cup +1 Tablespoon coarse sea salt
7 Tablespoons brown sugar

1/2 cup finely chopped scallions
salt and pepper
gluten free soy sauce
gluten free rice wine vinegar
thumb-sized piece of ginger, peeled and finely minced
neutral oil (like grapeseed)
2 jalapenos, roughly chopped
2 garlic cloves, peeled and roughly chopped
2 Tablespoons sugar dissolved in 2 Tablespoons rice wine vinegar

Kimchi for serving
Bibb lettuce for serving


Preparing the meat:
Remove the skin if the butcher has not done so already, place in a large glass baking dish. Mix together 1 cup sugar and 1 cup salt and pour over and rub into the pork shoulder. Cover and place in refrigerator for 6-12 hours.

Cooking the meat:
Preheat oven to 300 degrees. Remove pork shoulder from refrigerator and rinse off the sugar/salt mixture. Pat the meat dry. Put in oven safe dish and place in oven. Roast, basting every hour for 5-6 hours or until meat is very tender and falling off the bone.

Remove meat and set oven to 500 degrees. Mix together 1 Tablespoon coarse sea salt and 7 Tablespoons brown sugar. Gently pour over the meat and press down to form a layer. Place meat back in oven until brown sugar/salt mixture has formed a crust on the meat (watch carefully, about 5-10 minutes)

Making the scallion-ginger sauce:
combine chopped scallions, salt and pepper, 1 teaspoon soy sauce, a few dashes of rice wine vinegar, 1/4 cup neutral oil and the finely minced ginger. Mix and set aside.

Making the jalapeno-garlic sauce:
In a blender add the jalapeno, garlic, a dash of soy sauce, a dash of vinegar, salt and pepper, blend to combine. Slowly drizzle in about 1/2 cup neutral oil (to desired consistency).

Making the rice:
Cook sushi rice according the directions. After the rice is cooked, pour the mixture of 2 Tablespoons sugar dissolved in 2 Tablespoons rice wine vinegar over rice and mix.

To serve:
Cut/shred meat and serve on a platter.
Serve with jalapeno-garlic sauce and ginger-scallion sauce, sushi rice, lettuce, and kimchi.