2 ½cupsthinly sliced scallionsboth green and white parts
½cuppeeledminced fresh ginger
¼cupgrapeseed oil
1 ½teaspoonssoy sauce
1scant teaspoon sherry vinegar
½teaspoonkosher saltor to taste
For the Ssam Sauce
2tablespoonsfermented bean-and-chili pastessamjang, available in many Asian markets, and online
1tablespoonchili pastekochujang, available in many Asian markets, and online
½cupsherry vinegar
½cupgrapeseed oil
For the Korean BBQ Sauce
¼cupkochujangKorean Chile Paste
5garlic clovesminced
2tablespoonspeeled and minced ginger
2green onionsthinly sliced
2 ½tablespoonssoy sauce
1tablespoonrice wine vinegar
1tablespoonlight brown sugar
1tablespoonhoney
2teaspoonssesame oil
To Serve
Butter Lettuce Cups
Store bought Kimchi
1recipe Gaby's Guacamole
1recipe Gaby's Pico de Gallo
Cooked White Rice
Instructions
For the Pork
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 degrees F. 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.
When 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 sauces and dips and guacamole. Create lettuce wraps with pieces of the pork and whatever desired toppings you want. Serve alongside white rice, kimchi and the duo of salads.
For the Ginger Scallion Sauce
In a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed.
For the Ssam Sauce
In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well.
For the Korean BBQ Sauce
Combine all ingredients in a bowl and whisk to combine.