Snap(shot) Judgements are posts that will appear with no real regularity. It’s primarily a way for us to get thoughts and photos up as soon as possible, especially when we have no plan to write a feature-length column on the subject. Here, Gary finally gets to take part in the Momofuku Bo Ssäm experience.
Ever since Momofuku Ssäm Bar opened and shortly thereafter introduced the Bo Ssäm large format meal, I knew that I would someday conquer this beast. A whole pork shoulder clocking at well over six pounds is cooked low and slow with little more than a brown sugar and kosher salt rub – that’s the main course. Then there’s the oysters, all the different sauces, lettuce, and rice so you can make a proper meal of it. For good measure, there’s also the pork buns that Momofuku is known for. Altogether, it’s a mammoth meal for ten people and we only had eight in our party. At the end of the meal, I was picking away at the remaining pork shoulder, not because I was hungry, but because I refused to leave any meat behind on the serving tray. My stomach would pay for it later that night but, man, it was worth it.
Pork belly, fatty and delicious, slathered with hoisin sauce and nestled within a perfect steamed bun.
Bo Ssäm Sauces and Lettuce
Sauces in bowls, from left to right – kimchi, pureed kimchi, ginger scallion sauce, ssäm jiang (Korean bbq sauce). A large bowl of bibb lettuce sits behind the sauces.