momofuku's bo ssam
this is a recipe to win the dinner party sweepstakes, and at very low stakes slow roasted pork shoulder served with lettuce, rice and a raft of condiments . the chef david chang serves the dish, known by its korean name, bo ssam, at his momofuku restaurant in the east village and elsewhere.
pork butt, white sugar, kosher salt, brown sugar, scallions, fresh ginger, neutral oil, light soy sauce, sherry vinegar, kosher salt, bean, chili paste
- 1.0 whole pork butt
 - 1.0 cup white sugar
 - 1.0 cup kosher salt
 - 7.0 tablespoon brown sugar
 - 2.5 cup scallions
 - 0.5 cup fresh ginger
 - 0.2 cup neutral oil
 - 1.5 teaspoon light soy sauce
 - 0.5 cup sherry vinegar
 - 0.5 teaspoon kosher salt
 - 2.0 tablespoon bean
 - 1.0 tablespoon chili paste

- 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 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 scallions, ginger, 1/4 cup oil, light soy sauce, 1 teaspoon sherry vinegar, 1/2 teaspoon kosher salt, or to taste.
 - mix well and taste, adding salt if needed.
 - make the ssam sauce.
 - in a medium bowl, combine both the chili pastes with the remaining 1/2 cup sherry vinegar and 1/2 cup 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.
 - suggested to serve with 2 cups plain white rice, cooked 3 heads bibb lettuce, leaves separated, washed and dried 1 dozen or more fresh oysters optional kimchi available in many asian markets, and online.

### Human: Generate cooking recipes. Include ingredients:
- 1.0 whole pork butt
- 1.0 cup white sugar
- 1.0 cup kosher salt
- 7.0 tablespoon brown sugar
- 2.5 cup scallions
- 0.5 cup fresh ginger
- 0.2 cup neutral oil
- 1.5 teaspoon light soy sauce
- 0.5 cup sherry vinegar
- 0.5 teaspoon kosher salt
- 2.0 tablespoon bean
- 1.0 tablespoon chili paste

 ### Assistant: The ingredients you'll need are:
- 1.0 whole pork butt
- 1.0 cup white sugar
- 1.0 cup kosher salt
- 7.0 tablespoon brown sugar
- 2.5 cup scallions
- 0.5 cup fresh ginger
- 0.2 cup neutral oil
- 1.5 teaspoon light soy sauce
- 0.5 cup sherry vinegar
- 0.5 teaspoon kosher salt
- 2.0 tablespoon bean
- 1.0 tablespoon chili paste


You can follows these steps to make the recipe:
- 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 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 scallions, ginger, 1/4 cup oil, light soy sauce, 1 teaspoon sherry vinegar, 1/2 teaspoon kosher salt, or to taste.
- mix well and taste, adding salt if needed.
- make the ssam sauce.
- in a medium bowl, combine both the chili pastes with the remaining 1/2 cup sherry vinegar and 1/2 cup 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.
- suggested to serve with 2 cups plain white rice, cooked 3 heads bibb lettuce, leaves separated, washed and dried 1 dozen or more fresh oysters optional kimchi available in many asian markets, and online.

