Bo Ssam (Korean slow roasted pork)

Inspired by chef David Chang’s recipe for bo ssam, I made this Korean style slow roasted pork for a group potluck series I host called “Stone Soup.” The potluck name comes from that old children’s tale about a hungry traveler who goes through a town asking for food to eat. Everyone says no, so he starts to make his own “stone soup” with just a pot, some water and a clean river rock. As he is cooking it, neighbors start to come around, and one by one they add something to the pot. At the end, there is a dish big enough to feed everyone and more rich and delicious than what could have been created by any individual person.

For our Stone Soup, each person brings just one ingredient – those that like to cook can get more creative, but there is always the option to bring something that needs no cooking or prep work. This time around, I roasted the pork and a friend make several sauces to go with it. Other folks brought lettuce leaves for wrapping, shredded veggies, chopped scallions, grilled tofu, and a pot of rice. Together, we had ourselves a feast!

Korean slow roasted pork

Ssam sauce, black garlic sauce, fermented hot sauce, scallion-ginger sauce
Ssam sauce, black garlic sauce, fermented hot sauce, scallion-ginger sauce
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