I always knew at some point I would get obsessed with cooking and it took hold in the past few months. Last night, myself, my little brother Aniz, and David Cho decided to go for it and do the legendary Momofuku Bo Ssam dinner at home. It was RIDIC.
THE MONEY TEAM CELEBRATES THEIR VICTORY. A DOPE BO SSAM WITH ALL THE KILLER SIDES. BUT HOW DID WE GET HERE….
First we got a 10 lb pork butt…
Then we covered that bad boy in sugar and salt and let it brine overnight.
Then slow cooked that beast in the oven for 6 hours. Basting it every hour in its own tasty juices. Round hour 5 we made up our sides. I even shucked oysters! (Not pictured, but gotta say shucking oysters is FUN (and scary and hard)).
Now we were ready to pair it with the sides and make little lettuce wraps.
Oh damn. This was good. Kimchi puree? Ginger scallion sauce? Forget about it sahn.
For dessert, I had some old Momofuku smoked oat maple hokey pokey cookies (one of my top 5 cookies ever). I crumbled em up with some ice cream. Oh man. It was good.
I didn’t take a photo with the ice cream because it looked so tasty and I ate it before I had a chance to.
If you want to make a Bo Ssam at home, and it really is super fun and delicious and not difficult (minus oysters which are optional anyway), here is the recipe:
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