A Momofuku Thanksgiving

*we interrupt your regular road trip programming to bring you this vital update on a Momofuku Thanksgiving*

I’m not that big on turkey.  I like mashed potatoes, love stuffing, and go (lady)GAGA for canned cranberry sauce, but turkey…I’m kinda meh on it.  So we really don’t eat turkey for thanksgiving in my family, because…let’s face it…I’m the main chef and menu planner, so what I say goes  :)  Sometimes we had chicken, last year we had prime rib, and this year…well this year was a little something different…
My mom gifted me the Momofuku cookbook last year, and I have been dying to cook the Bo Ssam from it, but I don’t really have all that many occasions to by a 10 lb pork butt.  Enter Thanksgiving…and a Korean Celebration was born!!  We altered David Chang’s recipe slightly, but we took most of the instruction and all the inspiration straight from this awesome cookbook!  I really recommend getting it if you love to cook and love Korean food.  Nothing in there is complicated, just time consuming, and it makes for a HELL of a meal.
Now onto the PORK!
First you have to trim the excess fat off your pork butt with a VERY sharp blade…I let Marmie do this because, quite frankly, I am accident prone.
You want to slice almost all the fat off-trust me, there is enough fat running throughout to keep the meat juicy and flavorful.  You definitely want to slice the fat cap off.  But for heaven’s sake, DON’T THROW IT AWAY! Render it slowly and use it later for potatoes, grilled cheese, chocolate cake…WHATEVER!

Now you want to add a half cup of kosher salt (he said a cup but that would have been WAY too salty, imo)
a cup of sugar, and a quarter cup of brown sugar.  Then cover that meat and let it marinate in the fridge overnight.  The next morning, plop it in a 350 degree oven for about 7 hours (for a 10 lb butt).

It’s lookin good, I tell ya!  And the smell is so incredibly drool-inducing that I had to stop myself from diving in then and there and tearing this pork limb from limb.
During the last 10 minutes, pack a bunch of brown sugar on the top…we just guessed how much…it the top crust into what Chang appropriately calls “pig candy”.

The scent of sugar and pork makes me euphoric (yes i am wearing hairnet…we didn’t want any hair falling in the food while we cooked…and i’m bringing sexy back).
Do we even need a caption here?  This is the kind of view that…if you were blind, it would be an act of empathy to describe this hunk of sizzling, sticky, sweet, salty, maple brown, juicy, falling apart, luscious meat to you.  It’s really that beautiful.
Fork tender and laden with moisture.
And it tasted…(yeah I took my hairnet and green grandma shirt off for this pic)…

well, it tasted like that.  This pork could not be easier to make or more delicious if Chang had cooked it for us himself.  It did not even taste Korean on it’s own-it would be equally at home with roast potatoes, coleslaw, and-yes-kimchi.  Seriously outstanding.
Another beauty shot.  Because…why not?

There is my lovely gloved hand mixing miso paste and butter to put into our miso corn.
When the corn (We used frozen) starts to make popping sounds and gets a little charred, time to swoop into action.
time to mix in broth, onions, scallions, black pepper, and that miso butter.  And bacon if there are no vegetarians at your table.  
My patented cucumber salad.
Fixings for the corn and sprouts-yes there was more pork, any other questions???
Roasted Baby Brussels Sprouts-slightly crunchy outside, creamy and nutty inside.  Drizzled with hot sesame oil, they were really divine.

Pureed kimchi for a hit of spicy, salty, briny tastes on the pork, Brussels sprouts, rice, and/or all of the above.

Steamed mantou-Chinese rice buns.  These are the things that char siu bao are made of.  Slightly sweet, slightly sticky, glutinous, and delicious-they made for a heck of an Asian pulled pork sandwich.

That miso corn-buttery, sweet, salty, biting with the addition of those scallions, a total umami bomb.  Everyone loved this.  Well, everyone who got some…I may have hidden some of it in the fridge before I served it…
And a fridge packed with leftovers for a midnight Korean pork sandwich.  Ain’t nothing wrong with that.
*We apologize for this interruption.  Now, back to your regularly scheduled programming*

Comments

  1. Joanne says:

    I am in LOOOVEEE! I would definitely rather have a nice piece of pork butt on Thanksgiving…or any day for that matter! this was a genius idea on your part. Just genius. And if you ever need another excuse to cook a 10 lb pork butt. Just give me a call. I'll be over. Imminently.

  2. Fritos and Foie Gras says:

    @Joanne-I will absoultely invite you ove rbecause I can't WAIT to make this again! And thank you for recognizing my genius…sometimes I think we are the only ones who see it… ;)

  3. Dee says:

    Holy cow that looks great! I love turkey anytime, but I also love pork anytime. Who needs an excuse when there are so many things to do with the leftovers? So do I have this right? You dry brine the pork overnight and then slow roast it? And that's it, other than the brown sugar cap? I am so doing this. Thank for the post. That corn looks really pretty too.

  4. Fritos and Foie Gras says:

    @Dee-yes it is that simple?! isn't it almost embarassing??? ;) And i swear it could NOT be more delicious. I can't WAIT to hear what you think!!

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