slow cooked pork

Recipe video above. This is David Chang&#x27;s famous Momofuku Bossam (or Bo ssam), his take on the traditional Korean pork dish that costs US$250 at his NYC restuarant! Pork shoulder is dry cured so it&#x27;s seasoned from end to end, then slow roasted until fall apart tender and finished with a brown sugar crust. Serve with condiments for DIY lettuce wraps for an epic eating experience that will be remembered for years to come!

Momofuku Bossam (Korean Slow Cooked Pork Shoulder Roast)

pork

(110 grams) white sugar

(115 grams) kosher

tbsp

tbsp brown sugar (, light or normal (not dark))

scallions

ginger

canola oil ((Note 4))

sherry vinegar ((Note 6))

tsp kosher or cooking salt (,

tbsp ssamjang ((Note 8))

tbsp gochujang ((Note 8))

tsp sherry vinegar ((Note 6))

tbsp canola oil ((Note 4))

water

tsp white sugar

white rice

500 grams/1lb kimchi

+ oysters (, raw, in shell (optional, Note 10))

Mix sugar and salt together. Pat pork dry. Coat pork in sugar salt mixture, getting it into all the crevices. Rub/pat well to adhere as best you can - discard excess salt unused/falls off (usually ~ 2-3 tbsp).

Place in a glass dish (Note 13), cover loosely with cling wrap and refrigerated 24 - 36 hours (Note 11).

Preheat oven to 150°C/300°F (all oven types) with rack in the middle of oven.

Remove pork from fridge - surface will be wet. Either transfer pork to clean pan (metal, ceramic or glass) or drain off excess liquid / scrape out salt/sugar in same glass pan. Do not rinse pork.

Roast 5 hours (Note 12), uncovered, spooning over pan juices once each hour, until you can easily pull the meat apart with 2 forks (check on side).

Remove from oven, rest for 10 minutes (up to 1 hour is fine, loosely cover in foil).

Turn oven up to 260°C/500°F (all oven types).

Bossam Slow Cooked Pork:

Mix brown sugar and salt.

Spoon juices all over pork.

Spoon sugar onto pork and use your hands to make it stick to the top and sides (not underneath). Make layer on top as even as you can (for even caramelisation).

Place in oven for 10 minutes until surface is a deep golden crust, sugar is bubbling and caramelised (see VIDEO!). Keep a close eye on it from 5 minutes. If the highest points start getting black, cover with small piece of foil (just stick it on).

Remove from oven and transfer to serving platter for serving. (Don't use pan juices, it will be salty from brine)

Brown Sugar Crust:

Ginger Shallot Sauce: Mix ingredients in bowl and stand for 20 minutes to let it soften.

Ssam Sauce: Mix ingredients together. Oil will naturally separate over time if sauce is left to stand, just mix again to reincorporate.

Sauces:

Place pork on serving platter with lettuce, oysters, kimchi, rice, Ginger Shallot Sauce and Ssam Sauce on the side.

Attack the pork - it will shred easily. Shred as much or little as you want, let people do it themselves or you can do it for them. Prepare to fight over the epic crust.

To eat, place lettuce in hand. Spoon in some rice, top with pulled pork, small piece of kimchi, oyster, some ginger shallot sauce then finally a little drizzle of spicy Ssam sauce.

Bundle up, bite and enjoy!

Serving:

Still a relatively cheap cut, pork belly yields beautiful soft flesh and crisp crackling when slow-roasted.

Three-hour pork belly

fennel seeds

tsp black peppercorns

garlic

olive oil

1.5-2kg/3lb 5 ounces-4lb 8 ounces piece boneless pork belly, skin scored

lemons

Toast 2 tbsp fennel seeds and 1 tsp black peppercorns in a dry <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> for a couple of mins. Pound them together in a <a href="https://www.bbcgoodfood.com/content/top-five-mortar-and-pestles">pestle and mortar</a> with some flaked sea salt, the leaves from 1 small bunch of thyme and 3 garlic cloves to make a paste.

Mix with 2 tbsp olive oil and rub all over the flesh of a 1½ - 2kg piece of boneless pork belly. Cover and chill, leaving to marinate for a few hours or overnight.

When ready to cook, rub the skin of the joint with plenty of salt and 1 tbsp more olive oil. Sit on a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">wire rack</a> in a <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a> and roast at 200C/180C fan/gas 6 for 30 mins.

After this time, squeeze 2 lemons over the skin and turn the heat down to 180C/ 160C fan/gas 4. Roast for a further 2 hrs.

Finally, turn the heat back up to 220C/ 200C fan/gas 7 and give it a final blast for another 30 mins or so, to finish the crackling.

Allow to rest somewhere warm for 20 mins. <a href="https://www.bbcgoodfood.com/content/top-five-cooks-knives">Carve up</a> into chunks or slices and serve with the braised cabbage (below) and bay-infused potatoes (see 'goes well with').

If you're looking for an impressive pasta, stop right here. Begin this recipe 3 hours ahead. This is an edited extract from Simple Italian by Silvia Colloca, (Plum, $39.99). Available February 23. Photography by Rob Palmer.

Hand-cut spelt pappardelle with slow-cooked pork ragu recipe

(300 grams) plain or type ‘00’ flour

(100 grams) spelt flour

eggs,

salt flakes

flour

extra virgin olive oil

garlic cloves, skin on, bashed

boneless pork shoulder

onion, carrot & celery stalk, chopped

berries,

marjoram leaves

red wine

can chopped tomatoes

(500 milliliters) good-quality beef or chicken stock

sage leaves

This slow-cooking pork casserole recipe is definitely worth the wait; it&#8217;s full of hearty flavours from cider, sage and bacon. If you&#8217;re looking for new ways to use pork shoulder, try our pork and pearl barley stew or Normandy-style casserole.

Dorset pork and cider casserole with mustard and sage

sunflower oil

British free-range smoked bacon lardons

1.2kg well-trimmed, free-range pork shoulder,

small shallots, peeled (see food team’s tip)

butter, softened

onion,

chicken stock

tbsp chopped fresh sage

celery sticks,

plain flour

tbsp wholegrain dijon mustard

tbsp crème fraîche

Heat the oven to 170°C/150°C fan/ gas 3½. Put a large, flameproof casserole over a medium-high heat, add 1½ tablespoons of the oil, then the bacon lardons, and fry slowly until crisp and brown. Lift onto a plate using a slotted spoon.

Heat the rest of the oil in the casserole and brown the pork in 2 batches, setting it aside with the bacon when ready. Put the shallots in the pan and fry until golden all over. Set aside with the pork and bacon.

Put half the butter and the chopped onion in the pan, cover and cook for 10 minutes until soft and lightly browned. Return the pork and bacon to the pan, pour over the cider and stock, stir in the sage and bring to the boil, stirring now and then. Cover with foil and the lid, then transfer to the oven to cook for 1½hours.

Stir the celery and shallots into the casserole, re-cover and return to the oven for a further 30 minutes, by which time the meat and vegetables should be tender.

Put the casserole on the hob, uncover it and bring to a simmer. Mix the remaining butter with the flour to make a smooth paste (known as a beurre manié). Stir in some paste and let it simmer and thicken, adding a little more if need be, until the casserole liquid has a good sauce consistency. (You might not need to use all the paste.) Stir in the mustard and crème fraîche, then simmer for 1-2 minutes more. Add an extra splash of cider just before serving.

Slow cooking delivers lovely tender meat. Cook this shoulder of pork until it falls apart, shred it, then pile into baguettes or serve alongside veg or salad

Slow cooker pork shoulder

pork shoulder

milliliters white wine

bay leaves

rosemary

Remove the fat from the pork shoulder (you can get your butcher to do this bit for you). Season the pork with salt and pepper then heat the oil in a large frying pan over a medium to high heat. Brown the pork shoulder on all sides then transfer to a slow cooker. Add all the other ingredients, then cook on low for 6-8 hours until the meat pulls apart when pressed with two forks.

Remove the meat, place on a plate and shred it with two forks. Remove the herbs from the sauce and squeeze the garlic cloves out of their skins back into the pot. Put the meat back into its sauce for wonderfully tender and moist slow cooker pork. Serve as an alternative to your Sunday roast with roasted new potatoes, or with a big green salad, mustard and warmed baguettes.

Sweet and spicy slow cooked barbacao pork sweetened with brown sugar, cola, chipotle chilies, green chilies, cumin and spices. Delicious over cilantro lime rice and black beans.

Slow Cooked Sweet Barbacoa Pork

2.5 lbs pork loin roast (all fat trimmed)

salt and pepper

garlic powder

oz Coke zero

brown sugar (unpacked)

Step 2

green chilies

tomato sauce

chipotle chile in adobo sauce

cumin

tsp chipotle chili powder (to taste)

Season pork with salt, pepper and garlic powder and place in the crock pot.

Add 6 oz of coke and 1/4 cup of brown sugar. Marinate refrigerated for a few hours or overnight turning meat at least once while marinating.

Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily).

Remove pork from crock pot and discard any liquid left in the pot. Shred pork with two forks.

STEP TWO: In the crock pot, combine 8 oz coke, green chilies, tomato sauce, chipotle chile, garlic powder, cumin, chipotle chili powder and remaining brown sugar.

Put shredded pork back in the crock pot and combine with sauce. Adjust salt and pepper to taste, cover and cook on high 1-1/2 hours more.

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Top Tags

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The most viewed slow cooked pork recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine