Bo Ssämified

Pork butt with sauces and bibb lettuce waiting to be bo ssämified.

Now that it's so freaking hot that I can barely stand to look at my stove let alone turn it on, I can happily rely on fellow cooking partner-in-crime, Chad, to offer his place (with central air!) to cook and hang out in or to host dinner parties. I think this past weekend was our tour de force.

We've been going to Momofuku Ssäm Bar for holiday and birthday dinners with the sole purpose of ordering the bo ssäm, a do-it-yourself pork wrap sandwich thang that you make from a whole slow roasted pork butt (AKA the pork shoulder/Boston butt/Boston roast/pork butt roast/pork shoulder Boston butt/Boston-style shoulder/Boston shoulder/Boston-style butt/fresh pork butt...) bibb lettuce, and an array of garnishes. It's AH-MAZING.


Going.

Going.

Gone.

Ginger Scallion Sauce.

Well, now that there is a Momofuku cookbook you can do it yourself. So we did! (Or if you are lazy, you can order your own Bo Ssäm to go.) It was more of a time suck that anything else. Fortunately the pork butt spends most of it's time unattended. It hangs out overnight in a rub of salt and sugar, then 6 hours in a 300˚F oven, then a quick blast of 500˚F to crisp the skin. (I don't own the cookbook so you'll have to buy your own for the actual recipes.) We also made the accompanying sauces (but bought the kimchi from Koreatown and left out the oysters). Oh wait, I just remembered that you can find a version of the brussels sprouts recipe at Food & Wine!


Brussels sprouts in their natural state.

Brussels sprouts Momofukified.

This is hands down my new favorite holiday meal, whatever the holiday. We were just hanging out with awesome friends from Savannah and NYC, but I would happily stuff myself if someone served it to me for Christmas, Easter, or Thanksgiving. Or next Tuesday night. Anyone?