Pork Shoulder Rajas With Quick Kimchi In Lettuce Leaves With Kojuchang Sauce Food

MOMOFUKU'S BO SSAM

Steps:

• Place the pork in a large, shallow bowl. Mix the white sugar and 1 cup of the salt together in another bowl, then rub the mixture all over the meat. Cover it with plastic wrap and place in the refrigerator for at least 6 hours, or overnight.
• When you're ready to cook, heat oven to 300. Remove pork from refrigerator, brush any excess sugar mixture off the fat cap and discard any juices. Place the pork in a roasting pan and set in the oven and cook for approximately 6 hours, or until it collapses, yielding easily to the tines of a fork. (After the first hour, baste hourly with pan juices.) At this point, you may remove the meat from the oven and allow it to rest for up to an hour.
• Meanwhile, make the ginger-scallion sauce. In a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed.
• Make the ssam sauce. In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well.
• Prepare rice, wash lettuce and, if using, shuck the oysters. Put kimchi and sauces into serving bowls.
• When your accompaniments are prepared and you are ready to serve the food, turn oven to 500. In a small bowl, stir together the remaining tablespoon of salt with the brown sugar. Rub this mixture all over the cooked pork. Place in oven for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. Serve hot, with the accompaniments.

PORK SHOULDER LETTUCE WRAPS WITH KIMCHI

Steps:

• Whisk the cola, cilantro, soy sauce, sesame oil, vinegar pepper and garlic in a large baking dish. Add the pork and turn to coat. Cover the baking dish and marinate in the refrigerator for at least 2 hours and up to 8 hours.
• Prepare the grill for indirect grilling, with part of the grill at high heat. Remove the pork from the marinade 30 minutes before grilling to take the chill off.
• Grill the pork until charred, about 3 minutes. Flip the pork and grill for another 3 minutes. Both sides of the pork should be nicely charred. Move the pork to indirect heat, cover the grill, and cook for about 5 minutes until a meat thermometer inserted in the pork registers 150 degrees F. Remove the pork from the grill and set aside, loosely tended with foil, about 10 minutes.
• Cut the pork, against the grain, into thin strips. Fill the lettuce leaves with some of the pork, a drizzle of the Gojuchang Sauce and top with the Quick Kimchi.
• Put the cabbage in a large bowl. Make an ice bath in a larger bowl.
• Combine the vinegar, fish sauce, gochujang, honey, ginger, garlic and chiles in a small saucepan. Bring the mixture to a simmer and immediately pour over the cabbage. Set the bowl of cabbage in the ice bath and cool, tossing occasionally. When the cabbage is cool, add the cilantro and onions.
• Whisk the gochujang, soy sauce, vinegar, honey, seeds, sesame oil, garlic and onions in a small bowl.