Rating: 3.5 stars
27 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 3
  • 27 Ratings

The inspiration for this recipe is a Korean dish called Bo Ssam, which traditionally involves tender pork shoulder, an assortment of toppings, and lettuce leaves for rolling everything up. The recipe feeds a crowd (about 12 people) and it’s fun to serve family-style at parties. Bring the whole pork roast to the table and let diners pull off pieces of meat and assemble their own wraps with kimchi and pickled vegetables. It’s completely okay to roast the pork a day ahead. Wrap it tightly in plastic wrap and store in the refrigerator, and then bring to room temperature before serving. The quick pickled vegetables can be made 2 days ahead; refrigerate them in an airtight container.

Gallery

Credit: Jennifer Causey

Recipe Summary

total:
13 hrs 15 mins
hands-on:
25 mins
Yield:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine ½ cup sugar and 3 tablespoons salt; rub mixture all over pork. Place pork in a large bowl, cover with plastic wrap, and chill for 8 to 12 hours.

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  • Preheat oven to 300°F. Transfer pork, fat side up, to a heavy roasting pan, discarding any liquid in bowl. Roast until very tender and a thermometer inserted into thickest portion registers 145°F, 4 to 4½ hours. Transfer pork to a platter and let rest until cool enough to handle, about 30 minutes. Pull into large pieces, discarding the bone.

  • Combine radishes and carrots in a heatproof bowl. Bring vinegar, 1 cup water, and remaining ¼ cup sugar and 1 tablespoon salt to a boil in a medium saucepan over high. Cook, stirring constantly, until sugar and salt dissolve, about 4 minutes. Pour hot brine over radishes and carrots and set aside until cool, about 30 minutes. (Pickled vegetables can be made 2 days ahead; refrigerate in an airtight container.)

  • Build lettuce wraps with pork, vegetables, and kimchi.

Nutrition Facts

300 calories; fat 11.1g; saturated fat 3.8g; protein 30.6g; carbohydrates 18.3g; fiber 1.4g; sugars 16.5g; cholesterol 101.3mg; iron 3.2mg; sodium 1598mg; calcium 51.5mg.
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