Momofuku Bossam (Korean Slow-Cooked Pork)

Step 1: Mix the sugar and salt together. Pat the pork dry, then coat it with the mixture, working it into all the crevices. Rub and pat the mixture on so it adheres as well as possible. Discard any excess that does not stick; usually about 2–3 tablespoons will be left over.

Step 2: Place the pork in a glass dish, cover loosely with cling wrap, and refrigerate for 24–36 hours.

Step 3: Preheat the oven to 150°C/300°F with a rack in the middle of the oven.

Step 4: Remove the pork from the refrigerator; the surface will be wet. Either transfer it to a clean metal, ceramic, or glass pan, or drain off excess liquid and scrape out the salt and sugar in the same glass pan. Do not rinse the pork.

Step 5: Roast uncovered for 5 hours, spooning the pan juices over the pork once each hour, until you can easily pull the meat apart with two forks. Check the tenderness at the side.

Step 6: Remove the pork from the oven and let it rest for 10 minutes. It can rest for up to 1 hour; cover it loosely with foil if resting longer.

Step 7: Turn the oven up to 260°C/500°F.

Step 8: Mix the brown sugar and salt.

Step 9: Spoon the pan juices all over the pork.

Step 10: Spoon the sugar mixture onto the pork. Use your hands to make it stick to the top and sides, not underneath. Spread it as evenly as possible across the top for even caramelization.

Step 11: Bake for 10 minutes, until the surface has a deep golden crust and the sugar is bubbling and caramelized. Watch it closely from the 5-minute mark. If the highest points start to turn black, cover them with a small piece of foil.

Step 12: Remove the pork from the oven and transfer it to a serving platter. Do not use the pan juices; they will be salty from the cure.

Step 13: For the ginger-shallot sauce, mix the ingredients in a bowl and let the mixture stand for 20 minutes to soften.

Step 14: For the ssam sauce, mix the ingredients together. If the sauce stands and the oil separates, mix it again to combine.

Step 15: Place the pork on a serving platter with the lettuce, oysters, kimchi, rice, ginger-shallot sauce, and ssam sauce on the side.

Step 16: Shred as much of the pork as you like; it will pull apart easily. Let everyone shred their own portion or shred it for them.

Step 17: To make a wrap, hold a lettuce leaf in your hand. Add some rice, top it with pulled pork, a small piece of kimchi, an oyster, some ginger-shallot sauce, and finally a little spicy ssam sauce.

Step 18: Fold the lettuce around the filling, take a bite, and enjoy.