Pork Bo Ssam With Dungeness Crab Recipe

Name: Pork Bo Ssam With Dungeness Crab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bone-in pork shoulder blade roast 8-10 pounds; 1 cup sugar; 1 cup salt; 7 tablespoons brown sugar; 2 cups white rice cooked; 3 heads bibb lettuce separated and washed; 1 Dungeness crabs; kimchi As needed; XO sauce As needed; 2 cups scallions thinly sliced, white and green; 1/2 cup ginger peeled, minced; 1/4 cup oil neutral, ex: grapeseed; 1 1/2 teaspoons soy sauce light; 1 teaspoon sherry vinegar scant; kosher salt To taste; 2 tablespoons Ssamjang fermented bean and chili paste; 1 tablespoon Gochujang base Kochujang; 1/2 cup sherry vinegar; 1/2 cup oil neutral, ex: grapeseed

Servings: persons

1 bone-in pork shoulder blade roast 8-10 pounds
1 cup sugar
1 cup salt
7 tablespoons brown sugar
2 cups white rice cooked
3 heads bibb lettuce separated and washed
1 Dungeness crabs
kimchi As needed
XO sauce As needed
2 cups scallions thinly sliced, white and green
1/2 cup ginger peeled, minced
1/4 cup oil neutral, ex: grapeseed
1 1/2 teaspoons soy sauce light
1 teaspoon sherry vinegar scant
kosher salt To taste
2 tablespoons Ssamjang fermented bean and chili paste
1 tablespoon Gochujang base Kochujang
1/2 cup sherry vinegar
1/2 cup oil neutral, ex: grapeseed

1
Place the pork in a large shallow bowl. Mix together the white sugar and 1 cup of salt and rub this mixture all over the meat. Cover in plastic and refrigerate for at least 6 hours or overnight.
2
Preheat an oven to 300u00b0F. Remove the pork from the refrigerator and discard any juices. Place the pork in a roasting pan and set in the oven to cook for approximately 6 hours or until it collapses, yielding easily to the tines of a fork. After the first hour of cooking, baste with pan juices, continue basting hourly until the pork is fully cooked. Remove from the oven and allow to rest for an hour.
3
Meanwhile, make the ginger scallion sauce by combining the scallions with the rest of the ingredients. Taste and adjust seasoning if needed.
4
Make the ssam sauce by combining the chili pastes with the vinegar and oil, mix well to combine.
5
Prepare rice, wash and pick lettuce and pick the steamed crab meat. Set these up on your table along with bowls of the ginger-scallion and ssam sauces.
6
When accompaniments are ready, turn the oven to 500u00b0F. In a small mixing bowl, combine the brown sugar and remaining tablespoon of salt. Rub this mixture over the top of the cooked pork. Please in the oven for 10-15 minutes or until a dark caramel crust has formed over the surface.

825

kcal

Calories

Fat

177

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 bone-in pork shoulder blade roast 8-10 pounds, 1 cup sugar, 1 cup salt, 7 tablespoons brown sugar, and more.

Yes, Pork Bo Ssam With Dungeness Crab falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Bo Ssam With Dungeness Crab

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