We had this the first time at B + B’s house and quite frankly I wasn’t prepared for the amazing meal I was about to have. The first taste of the meat, all of us around the table gasped and went for another bite. It.is.that.good!
- 1 whole bone-in pork butt (8 – 10 pounds)
- 1 cup white sugar
- 1 cup kosher salt
- 1 Tablespoon kosher salt mixed with 7 Tablespoons brown sugar
Step 1: Place pork in a large shallow bowl, and mix the white sugar and 1 cup of the salt together, then rub the mixture all over the pork . Cover and place in the refrigerator at least 6 hours, or overnight.
Step 2: Heat the oven to 300. Remove any excess sugar mixture off the fat cap and discard any juices. Place pork in a roasting pan and place in over and cook for approximately 6 hours or until it collapses and yields easily to the tines of a fork. At this point you can remove from the oven and all to it to rest for up to an hour.
Step 3: Meanwhile make the ginger scallion sauce:
- Ginger scallion sauce:
- 2 1/2 cups thinly sliced scallions, both green and white parts
- 1/2 cup peeled, minced fresh ginger
- 1 1/2 teaspoons light soy sauce
- 1 scant teaspoon sherry vinegar
- 1/2 teaspoon kosher salt, or to taste
In a large bowl, combine the ingredients. Mix well and add salt if needed.
Sides:
2 cups plain white rice, cooked
3 heads Bibb lettuce, leaves separated and washed and dried
1 dozen or more fresh oysters (optional)
Kimchi
To serve:
When sides are ready, turn on over to 500. In a small bowl mix the remaining tablespoon of salt and brown sugar in a bowl. Rub this mixture all over the cooked pork. Place in over for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. Serve hot with the sides. You will be making little lettuce wraps that will cause you to swoon.
Howler Monkeys and Satay 