|mess of pig|
To order bo ssam at Momofuku in New York City costs $200, but it is something you can and should make at home because there is nothing cheaper than slow cooked pork shoulder, nothing tastier, nothing easier. I was napping an hour before Lisa arrived. It's that kind of meal. You brine the pork overnight in sugar and salt, then put it in the oven for 6 hours. For the first hour you'll think you're roasting the meat, but it throws off so much fat it ends up braising in its own "juices." Don't dwell on this. When the meat falls off the bone, it's done. Coat it in sugar, put it back in a super-hot oven for 10 minutes, and serve.
Also recommended: Gold Rush cocktails, contributed by Lisa. They're spicy-tart-sweet and truly wonderful and we only drank one each so the repercussions were nil. For dessert, Isabel made compost cookies from Milk Bar. I only ate half a cookie so the repercussions of this were also hopefully nil.
Bonus video: In an unflattering sweater, Mark Bittman watches Momofuku's David Chang make another version of bo ssam that looks even better than the one we served.