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Pork Butt
Scallion Sauce
Zingy Zing Sauce
Serve with:
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.
After the first hour, baste every hour with pan juices.
Pork will be done when it falls apart easily when touching with a fork. At this point, you may remove the meat from the oven and allow it to rest for up to an hour.
For the ginger-scallion sauce, combine the scallions with the rest of the ingredients in a large bowl and mix well.
For the ssam sauce, combine the chili pastes with the vinegar and oil in a medium bowl, and mix well.
Prepare rice, wash lettuce and put kimchi and sauces into serving bowls.
When your sauces and accompaniments are ready, turn oven to 500.
In a small bowl, stir together the remaining tablespoon of salt with the brown sugar and rub all over the cooked pork.
Place in the oven for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat and then serve it up!