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Donal Skehan
Bo Saam – Korean Style Pork Shoulder | DonalSkehan.com
  • main-meals

Bo Saam – Korean Style Pork Shoulder

January 09

David Chang’s effortlessly cool Los Angeles outpost Majordomo serves this modern version of a traditonal Korean boiled pork dish tableside for $150 dollars a pop but you can make a substantial homecooked version for less than a quarter of the price. A bone in pork shoulder, a simple dry rub, some time in the fridge overnight and then a slow roast in the oven results in a crusty spiced mess of tender pork begging to be eaten!

  • time 4-6hrs
  • serves Serves 8
Method
  1. Mix together the sugar, salt and gochujang in a small mixing bowl to create a paste.
  2. Place the pork shoulder in a large casserole and using your hands massage the paste all over the meat until completely coated. Cover and refrigerate for at least 6 hours or overnight.
  3. Preheat oven to 160˚C. Place the casserole into the oven uncovered to cook for 4 hours until the meat is fork tender, basting regularly with the rendered fat and juices.
  4. While the pork cooks, prepare the spring onion sauce by mixing together the ingredients. Once cooked, serve the pork shoulder to the table along with lettuce leaves, kimchi, rice & salad.

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Ingredients

For the Bo Saam: 

1/2 cup sugar 

1/2 cup salt 

1/4 cup gochujang 

8-9 lbs pork shoulder, bone in

Ginger & spring onion sauce: 

4 spring onions, sliced 

1 inch piece ginger, peeled and finely grated 

1 tbsp sesame oil 

2 tbsp rice vinegar 

4 tbsp Soy sauce 

Sea salt

For the Bo Saam: 

100g sugar 

100g salt 

50g gochujang 

4kg pork shoulder, bone in

Ginger & spring onion sauce: 

4 spring onions, sliced 

3cm piece ginger, peeled and finely grated 

1 tbsp sesame oil 

2 tbsp rice vinegar 

4 tbsp Soy sauce 

Sea salt

You'll Need

Casserole with lid

3.2
(9)
photo
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