I fully concede that this may be a sacrelige to those who care about authentic Korean cooking. And it's not quite as tasty as the real thing, nor does it make your house smell as good. But I don't always have 6 hours to tend and baste a big old pork butt simmering away in my oven -- for the weeknight when you have that Bo Ssam craving, this substitute will do.
Here's the original posting I did, which contains a link to the NY Times' piece about David Chang and his Bo Ssam Miracle. http://judyfoodislove.blogspot.com/2014/01/bo-ssam.html
To make it a little more user friendly, here's what I do:
The night before you want to eat this, cover a pork butt in a 1 to 1 mixture of kosher salt and sugar and let it marinate overnight.
Rinse it off this morning and put it in a crock pot with about 1/3 cup apple juice (I'm sure water would work just fine).
Cover the top of it with brown sugar and a wee bit more salt.
Cover and turn the crock pot onto low heat and let it cook for the entire day (I start mine by 7:30 at the latest, as I'm running out the door).
Make the same sauces and serve as described in the link above. You don't get all the same crispy/crusty pieces you would after a long day in the oven, but trust me, it's still tastier than 90% of the other pork dishes you'd ever make.
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