the leftover files: bo ssäm sandwich
You’ve probably (definitely, if you’re one of my NYC buddies) heard of Momofuku Ssäm Bar’s bo ssäm, an entire slow-roasted Boston pork butt (note that this cut of meat has nothing to do with a pig’s ass) served with oysters, rice, lettuce, and a quartet of condiments. While it’s enough meat to feed 10 hungry people, only 5 hungover ladies were there to enjoy this glorious spread for lunch this past weekend (see previous post that mentions a bachelorette party). Sunday afternoon, by the way, is a great time to visit the Ssäm Bar; it’s bright and un-crowded inside, the pace of everything is more laid back than it is during later hours of the day, and David Chang himself was there shucking our oysters. Everyone in the kitchen seemed very quiet and focused on their work, a scene that I found strangely peaceful.
After 90 minutes of additional small plates, eating, and pants-loosening, we were spent. Guess who ended up lugging home a 5 pound doggie bag? Ms. Bachelorette, her bridesmaid Jackie, John and I ate half of the pork wrapped in lettuce, the way we did at the restaurant. We all mmmed and agreed that it keeps well and makes for great leftovers. The next day, I piled some of the heated, shredded pork on top of a roll and slathered on some of the sauces that came with our meal (kimchi and kimchi puree, ssamjang, and some scallion oil) to make a Korean-ish pulled pork sandwich. I topped it off with something light and crunchy: cucumbers lightly marinated in rice vinegar, sugar, salt, and a tiny bit of sesame oil. What next, Asian burritos?
Also, if you’re feeling ambitious and don’t mind having your oven on for 8 hours, you can make your own bo ssäm at home. Just call me if you have some leftovers.
