Food52’s Amanda Hesser and Sam Sifton of The New York Times share a mouth-watering recipe for David Chang’s Bo Ssäm. This tender, juicy, brine-y roast pork dish is perfect for sharing with family and friends and will surely be an unforgettable meal for all. GET THE RECIPE ►► https://f52.co/3l9RI92

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PREP TIME: 6 hours 5 minutes
COOK TIME: 6 hours 20 minutes
SERVES: 6-10

INGREDIENTS

For the pork
1 whole bone-in, skin-on pork butt or picnic ham, 8 to 10 pounds
1 cup granulated sugar
1 cup plus 1 tablespoon kosher salt
7 tablespoons brown sugar
For the ginger-scallion sauce
2 1/2 cups thinly sliced scallions, both green and white parts
1/2 cup minced fresh ginger
1/4 cup neutral oil, such as canola or grapeseed
1 1/2 teaspoons light soy sauce
1 scant teaspoon sherry vinegar
1/2 teaspoon kosher salt, or to taste

For the ssäm sauce
2 tablespoons ssamjang fermented bean-and-chile paste (available in many Asian markets and online)
1 tablespoon gochujang chile paste (available in many Asian markets and online)
1/2 cup sherry vinegar
1/2 cup neutral oil, such as canola or grapeseed

Accompaniments
2 cups plain white rice, cooked
3 heads Bibb lettuce, leaves separated, washed and dried
Kimchi, if you can find it at the market

Recipe excerpted with permission from The Essential New York Times Cookbook: The Recipes of Record by Amanda Hesser, published by ‎ W. W. Norton & Company; 10th Anniversary edition. © 2021.

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