Bo Ssam
Cure it overnight. Roast it slow. Crust it with sugar.
Timing: 6+ Hours
Bo Ssam
Cure it overnight. Roast it slow. Crust it with sugar.
Timing: 6+ Hours
Key move
This is the ultimate dinner party flex. It feeds 10 people and costs $40. The magic is the Cure (Salt/Sugar) which draws out water and concentrates the pork flavor, followed by a Slow Roast to break down collagen, and finally a Brown Sugar crust for caramelized edges.
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The Setup
- Cutting Board
- Chef's Knife
- Mixing Bowls
The Mise en Place
3Your prep station before cooking begins
The Meat (0/1)
The Cure (0/1)
The Crust (0/1)
Meat is tough.
It didn't cook long enough. Collagen needs time at low heat. Put it back in.
Crust is bitter.
You burnt the sugar. Scrape it off and add fresh sugar (or just eat around it).
Chef's Notes
For tender, moist pork, don't skip the initial braising liquid. It infuses flavor and moisture before roasting.
Serve with kimchi, pickled radishes, and fresh lettuce wraps for a classic Bo Ssam experience.
The pork can be braised and cooled a day ahead. Reheat gently before roasting for crispy skin.
The Method
CURE
Rub pork with salt/sugar mix. Refrigerate overnight.
Pork is evenly coated with cure; no dry spots.
LOW
Wipe off excess liquid. ROAST at 300°F (150°C) for 6 hours.
The meat should jiggle like Jell-O. The bone should pull out clean.
CANDY
Turn oven to 500°F (260°C). Rub brown sugar (½ cups) all over the fat cap.
Sugar is evenly applied to the fat cap.
BLAST
Roast 10-15 minutes until the sugar bubbles and caramelizes. Pitfall: Sugar burns instantly. Watch it. If it smokes, pull it.
Sugar is bubbling and caramelized; no burning.
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