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Bo Ssam // Slow Roasted Korean Pork


1 whole bone-in pork butt (8 to 10 pounds)
1 cup white sugar
1 cup plus 1 tablespoon kosher salt
7 tablespoons brown sugar
2 ½ cups thinly sliced scallions, both green and white parts
½ cup peeled, minced fresh ginger
¼ cup grapeseed oil
1 ½ teaspoons soy sauce
1 scant teaspoon sherry vinegar
½ teaspoon kosher salt, or to taste
2 tablespoons fermented bean-and-chili paste (ssamjang, available in many Asian markets, and online)
1 tablespoon chili paste (kochujang, available in many Asian markets, and online)
½ cup sherry vinegar
½ cup grapeseed oil
¼ cup kochujang (Korean Chile Paste)
5 garlic cloves, minced
2 tablespoons peeled and minced ginger
2 green onions, thinly sliced
2 ½ tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon light brown sugar
1 tablespoon honey
2 teaspoons sesame oil
Butter Lettuce Cups
Store bought Kimchi
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Cooked White Rice



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