Comments on: Momofuku Bossam – Korean Slow Cooked Pork Roast

By: Tammy Pruett

Tammy Pruett — Sun, 27 Oct 2024 04:46:12 +0000

Naji – this is my 4th time to make your recipe for Bassam. I had an oven problem so last minute purchased a Ninja Possible. 8 lb none in Boston Butt seared first, Slow Cooked on High for 5 hours then on Low for 4 hours. Brown sugar crusted and broiled in oven for 10 minutes. Sauces perfection. Roast was 100%!
I brined for 12 hours.
5 *. Thank you Naji!

By: Lorraine T Cepero

Lorraine T Cepero — Sat, 19 Oct 2024 21:39:47 +0000

made the pork was excellant

By: Michelle

Michelle — Sat, 22 Jun 2024 08:26:34 +0000

I made this 3 times. Weigh salt if you have a scale. This can be made ahead! This is how I did it (& it is just as good as same day): Follow Nagi’s recipe through brown sugar crust. Let it cool on the counter, uncovered. Then I placed the whole roast in a clean baking pan/dish without any of the pan juices. Cover with foil, create a bit of a tent so foil isn’t directly touching the roast. Refrigerate. The following day I set it on counter for about an hour. Set oven to 350F. Then (still covered with the foil) place in oven for 60-90 minutes. Remove from oven & rest tented with foil til ready to transfer to your serving platter… then let the shredding begin! I serve with Nagi’s suggested accoutrements! People love Nagi’s ginger/scallion sauce—I use what I have: EVOO or avocado oil (If make ahead, allow sauce to come to room temp). I measure the scallions by volume thinly sliced (more than 5-6). I found a good way to mince ginger: freeze the ginger roots, peel with side of spoon, coarsely chop then into mini food processor while still frozen.

By: Michelle

Michelle — Sat, 22 Jun 2024 07:13:36 +0000

I’ve made this 3 times within a year for dinner parties with loads of compliments. Caution: Some pork sold here in US (Hormel brand for instance) has already had sodium marinate injection or brine; brand with “always tender” slogan has salt already added. A major grocery chain near me sells “all natural pork butt”, however if you read the label there is sodium content. Do not buy pork with sodium added for this recipe. That may be why some people thought it was too salty. They probably unknowingly bought pre-injected/brined pork. It is not obvious—you really need to find the ingredient list to make sure nothing at all has been added to the pork you’re purchasing for this recipe.