This Korean Street Food Pork Recipe inspired by Chef David Chang Uses The Dry Brine Method to achieve this amazing succulent Korean Style Bo Ssam. This recipe is inspired by David Chang's Bo SSam recipe. I added and changed the recipe to accommodate my kitchen.
The main focus I want to teach today is that you can use this Dry Brine Method for almost any large protein format.
This technique creates a brine with the liquid from the protein itself and by expelling moisture in a process called Osmosis. It also removes additional water so you can have a more concentrated pork flavor. The salt dissolves and returns back into the protein and creates a bond between the proteins that will make it more difficult for the protein expel water from itself.
The way I served it with the bao buns is sort of how you would fill a taco, the bao buns which you can purchase at the store is the vehicle that you will use to fill up with all the ingredients. This is Korean street food at its best.
You can use pork shoulder or pork butt to make this dish.
If you are on Keto diet this recipe can be used by substituting Monk Fruit Sugar in a 1:1 ratio.
This is a great do ahead meal because you can cut the carrots and the cucumbers ahead of time. Make the sauces ahead of time as well.
The pork is best if you leave it in the brine for 24 hours in the refrigerator however 6 is sufficient. Then you pop it in the oven at 300F | 176C for 5-6 hours and the pork is succulent.
You can follow me here on Instagram below:
/ mrchefalexishernandez
Check out my episodes on Cutthroat Kitchen on Food Network!
1. "Crabs of Steel " S5E1 Season 5 Episode 1
Search: Crabs of Steel Cutthroat Kitchen Chef Alexis Hernandez or you can
Click on the links below for more information about Chef Alexis Hernandez
www.foodnetwork.com/shows/cut...
www.imdb.com/title/tt4038800/
2. "Evilicious: 20,000 Leagues Under the Prep Table" S6E12 Season 7 Episode 12
Search: 20,000 Leagues Under the Prep Table Chef Alexis Hernandez or you can
Click on the links below for more information.
www.foodnetwork.com/shows/cut...
www.imdb.com/title/tt4638120/
www.foodnetwork.com/shows/cut...
3. The Next Food Network Star Season 6
www.foodnetwork.com/shows/foo...
www.foodnetwork.com/shows/foo...
4. More Information About Chef Alexis Hernandez
discoveratlanta.com/blog/cele...
www.additudemag.com/food-netw...
wgntv.com/news/super-bowl-sna...
wgntv.com/morning-news/viewer...
wgntv.com/morning-news/viewer...
www.blogtalkradio.com/leftofs...
See Video For Technique
6 Carrots cut Julienne
3 Cucumbers remove the seeds cut Julienne
PORK BUTT:
1 whole bone-in pork butt or Pork Shoulder (8 to 10 pounds)
3/4 cup white sugar
1/2 cup brown sugar
3/4 cup of Kosher Salt
1/4 cup of granulated garlic (optional)
Spread and rub mixture on all of the pork
GINGER-SCALLION SAUCE:
2 cups thinly sliced scallions, both the green and white parts
1/4 cup peeled, minced fresh ginger
¼ cup canola oil
1 Tablespoon of Soy sauce
1 teaspoon of Balsamic vinegar
1/4 teaspoon of kosher salt
Mix ingredients together and set aside.
SSAM SAUCE:
2 1/4 tablespoons fermented bean-and-chili paste
1 tablespoon of Sriracha or hot sauce
½ cup balsamic vinegar
½ cup canola oil
Mix ingredients together and set aside
ACCOMPANIMENTS:
White rice, cooked
Store Bought Bao Buns
Store Bought Kimchi
Boston Bib Lettuce
Romaine Lettuce
#BOSSAM #KOREANPORKBUTT #Cuthroatkitchenchefalexis
9 фев 2021
